Chicken Spaghetti

• 1 chicken, cut up
• 12 ounce pkg. spaghetti
• 1 medium onion
• 2-3 ribs celery
• 1 medium bell pepper
• 1 jar diced pimento
• 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:
Cook (boil) and debone chicken. Reserving chicken broth. Chop veggies and cover with chicken broth. Cook until tender. Cook spaghetti in remaining chicken broth, it should soak up all the broth. Drain, if any left over. Mix pimento, soups and tomatoes. Mix together cooked spaghetti, veggies, chicken and soup mixture. Put in large pan. Bake at 325 degrees for 30 minutes. 1/2 way through add grated cheddar cheese or velveeta cheese.
2 cans of Rotel tomatoes makes it very spicy.

Pam G.