Chicken Spaghetti

• 1 whole chicken
• 12 oz. spaghetti
• 1 medium onion
• 2 to 3 ribs celery
• 1 medium bell pepper
• 1 jar diced pimentos
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 can cream of celery soup
• 2 cans whole Rotel tomatoes OR
• 1 can Rotels and 1 can diced tomatoes

Instructions:
Boil chicken until it is tender...debone. Chop veggies, cover with chicken broth. Cook until tender. Cook spaghetti in remaining chicken broth. Should soak up all broth - drain if any left over. Mix pimentos, soups, and tomatoes.. Mix together cooked spaghetti, veggies, chicken and soup mixture. Put in pan. Bake at 325 degrees for 30 minutes. 1/2 way thru, add grated cheddar cheese or sliced velveeta cheese.
2 cans Rotels makes it spicy.

Becky
Texas