1 lg. fryer
1 med. onion
1/2 c. celery, chopped
1/2 c. green bell pepper, chopped
8 oz. pkg. #4 spaghetti
1 can cream of mushroom soup
1 sm. jar pimiento
3/4 lb. Velveeta cheese
Salt and pepper to taste

Cut up and boil fryer until tender. Remove from broth and debone chicken. Add celery, onion and bell pepper to broth; cook until tender. Then add soup, pimiento, cut up chicken, cheese and cooked spaghetti. Bake at 350 degrees until cheese is melted and bubbly. Last 10 minutes of baking, sprinkle some grated cheese on top.