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CHICKEN SPAGHETTI 2 1/2 c. spaghetti, broken in 2-inch pieces 4 c. cooked cut-up chicken (2 fryers) 1/2 c. diced pimento 1/2 c. diced green pepper 1 small onion, chopped 1 c. chopped celery 4 Tbsp. parsley, snipped 2 cans mushroom soup 1 1/2 c. chicken broth 1/2 tsp. salt and dash of pepper 1 lb. Velveeta cheese Boil chicken until done; debone and cut up. Boil spaghetti in left over chicken broth (reserve 1 1/2 cups). Cook vegetables in water until tender. Mix cheese in hot spaghetti and add all other ingredients. Mix altogether and place in casserole. Refrigerate overnight and bake 1 hour covered in a 350 degrees oven. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. Help Us Improve The Database! If you've tried this recipe, tell us how you liked it on a scale of 1 to 5 (1 = I didn't like it, 5 = I liked it very much): Haven't tried it 1 - Didn't like it 2 - Liked it at little 3 - So-so 4 - Good 5 - Great! Was this recipe an exact duplicate of another recipe in the database? Yes No Was this recipe incomplete, incorrect, or confusing in any way? Yes No Short comment about this recipe: (50 characters or less.) Thanks for your help!