2 1/2 c. cooked spaghetti
4 c. diced chicken, cooked
1/2 c. chopped pimento
1/2 c. chopped green peppers
2 (10 3/4 oz.) cans mushroom soup
1 c. chicken broth
1/4 tsp. celery salt
1/4 tsp. pepper
1 tsp. salt
1 sm. grated onion
1 (4 oz.) can mushrooms
3/4 lb. New York State sharp cheese, grated (reserve 1 c. for top)

Combine all ingredients. Pour into casserole dish (9 x 13 inches). Sprinkle top with reserved cheese. Cover casserole. Bake 1 hour at 300 degrees. Serves 10. Best if baked day ahead and reheated.