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2 1/2 c. spaghetti, broken in
2-inch pieces
4 c. cooked cut-up chicken (2
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
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.

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