1 lg. onion, chopped
1 c. green pepper, chopped
1 c. celery, chopped
1 (8 oz.) pkg. spaghetti
1 (5 lb.) cooked hen, shredded
1 can mushroom soup
2 pimientos, chopped
Salt to taste
Cheese, grated

Simmer onion, green pepper and celery in small amount of chicken stock. Cook spaghetti in remaining stock; drain. Arrange layers of spaghetti, chicken, soup, pimiento and onion mixture in casserole; add salt and a small amount of stock if needed for moisture. Sprinkle with cheese. Bake in large casserole dish at 350 degrees for 30 minutes. NOTE: May be prepared the day before and stored in refrigerator. Do not top with cheese until ready to bake. Serves 20.