4 oz. thin spaghetti, broken
into 2-inch pieces
1 can cream of mushroom soup
1/2 c. milk
1 c. diced cooked chicken
1/4 c. chopped pimento
1/4 c. minced green pepper
1 Tbsp. minced onion
dash of pepper
1 c. shredded process cheese
Cook spaghetti in lightly salted water until tender;
drain. Combine spaghetti with remaining ingredients except 1/2
cup cheese. Place in 1 1/2 quart casserole. Sprinkle remain-
ing cheese on top. Bake at 375 degrees about 30 minutes. Makes 4 to
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