1 (16 oz.) pkg. thin spaghetti, broken, don't over cook
1 lg. fryer or 8-10 breasts or 8 thighs
1 lg. bell pepper, chopped
1 med. onion, chopped
1 c. celery, chopped
1 can water chestnuts (opt.)
4 tbsp. parsley or flakes
1/2 c. pimiento
2 cans cream of mushroom soup
1 (8 oz.) can mushroom pieces
Salt to taste
1 lb. Velveeta cheese

Cook chicken in lots of water. Debone chicken and chop up. Add 1 carrot, 1 onion and celery and cook spaghetti in the broth. Add cheese to spaghetti until melted then add everything else together. Add cheese to top, put in oven to just get hot. This keeps frozen good.