Chicken Spaghetti

• 2 chickens
• 1 stick butter
• 1 large onion, chopped
• 1 clove garlic, chopped fine
• 2 c. diced celery
• 1 green pepper, chopped
• 1 small jar pimentos, chopped
• 1 can tomato soup
• 1 can mushroom soup
• 1 lb. American cheese, grated
• 18 to 20 oz. spaghetti

1. Boil chicken.
2. Remove bones and cut into bite-sized pieces. Cook spaghetti in the broth.
3. Do not drain.
4. Saute onion, garlic, celery and pepper in the butter.
5. Remove from heat.
6. Add soups and pimento.
7. Combine spaghetti, chicken and soup mixture along with the cheese. Place in a greased 2 or 3-quart baking dish.
8. Bake at 325u0b0 for 30 to 40 minutes or until cheese is melted and casserole is bubbling hot.
9. Serves 18 to 20 and freezes well.

chickens, butter, onion, clove garlic, celery, green pepper, pimentos, tomato soup, mushroom soup, american cheese, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=550863 (may not work)