Granny's Chicken Spaghetti

• 14 lb margarine
• 1 cup celery, chopped
• 1 cup onion, chopped
• 1 clove garlic, minced
• 4 tablespoons flour
• 1 (4 ounce) can mushrooms
• 1 can English pea, drained
• 3 -4 cups chicken stock
• 2 12 cups stewed tomatoes
• 1 (4 ounce) can pimientos
• 1 (1 lb) package spaghetti, boiled and drained
• 2 lbs Velveeta cheese, grated
• 4 -5 lbs chicken, cooked and shredded

1. Saute onion, celery, garlic, and mushrooms in the butter until soft and slightly brown.
2. Add flour and stir until well blended.
3. Add chicken stock slowly and stir until thickened.
4. Add cheese, tomatoes, pimento, and peas.
5. Stir until cheese melts.
6. Add chicken and spaghetti, and mix well with other ingredients.
7. Place in greased casseroles and refrigerate.
8. Put in cold oven and bake at 375 degrees for 45 minutes or until warm and bubbly.

margarine, celery, onion, clove garlic, flour, mushrooms, english pea, chicken, tomatoes, pimientos, velveeta cheese, chicken

Taken from www.food.com/recipe/grannys-chicken-spaghetti-64821 (may not work)