Chicken Spaghetti Casserole

• 1 box ready cut spaghetti
• 1 can LeSueur peas
• 1 large can Pet/Carnation evaporated milk
• 1 stick oleomargarine
• salt and pepper to taste
• 1 large jar chopped pimentos
• 1 small box Velveeta cheese
• 1 cooked, boned and chopped chicken, skinned
• 1/2 c. chicken broth from boiled chicken

1. Boil chicken whole; cool, skin, bone and chop.
2. Set aside. Boil spaghetti; rinse.
3. Set aside to drain.
4. Grease bottom and sides of large casserole dish with oleo.
5. Layer chopped chicken, spaghetti, peas and pimentos.
6. Slice Velveeta and oleo; scatter on top of pimentos.
7. Continue until dish is full.
8. Top with pimentos atop cheese.
9. Pour broth and 1 cup canned milk over all.
10. Bake at 350u0b0, covered, until cheese melts and liquid is thick.
11. If too stiff, add extra milk.

lesueur peas, carnation, oleomargarine, salt, pimentos, velveeta cheese, chicken, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=539621 (may not work)