Chicken Spaghetti

• 1 chicken or several breasts, deboned
• 1 or 2 bay leaves
• 1 small can mushrooms
• 1 small jar pimentos
• 1 (8 oz.) can diced Ro-Tel tomatoes
• 1 (8 oz.) can stewed tomatoes
• 1 small can tomato sauce
• 1 pkg. Cheddar cheese
• 1 (10 oz.) pkg. spaghetti
• 2 or 3 ribs celery
• 1 large bell pepper, chopped
• 1 clove garlic, minced
• 1/2 stick margarine
• 1 medium onion, diced
• salt to taste

1. Boil chicken with bay leaves until done.
2. Save chicken broth. Take out chicken and let cool.
3. Cut into bite size pieces.
4. Cook spaghetti in chicken broth; drain and set aside.
5. Saute vegetables in butter; do not overcook.
6. Mix all canned items together.
7. Add vegetables and spaghetti.
8. Pour mixture into a baking pan, then top with grated Cheddar cheese.
9. Place in oven or microwave to heat for a few minutes.
10. Makes about 6 servings.
11. Serve with green salad and garlic bread.

chicken, bay leaves, mushrooms, pimentos, rotel tomatoes, tomatoes, tomato sauce, cheddar cheese, spaghetti, celery, bell pepper, clove garlic, margarine, onion, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=755023 (may not work)