1 (3 lb.) fryer
1/4 c. butter
1 lg. onion, diced
2 stalks celery, sliced
1 green pepper, minced
1 (8 oz.) can mushrooms
1 (4 oz.) jar pimento, chopped
1/2 tsp. salt
2 c. chicken stock
1 can tomato soup
1 lb. thin spaghetti
1/4 c. flour

Boil, debone and cut up fryer. Saute onion, green pepper and celery in butter. Add flour, salt and chicken stock to make a sauce. Add soup, mushrooms, pimento and chicken. Serve over spaghetti.