Chicken Spaghetti Casserole - cooking recipe

Ingredients

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

Preparation

Boil chicken whole; cool, skin, bone and chop.
Set aside. Boil spaghetti; rinse.
Set aside to drain.
Grease bottom and sides of large casserole dish with oleo.
Layer chopped chicken, spaghetti, peas and pimentos.
Slice Velveeta and oleo; scatter on top of pimentos.
Continue until dish is full.
Top with pimentos atop cheese.
Pour broth and 1 cup canned milk over all.
Bake at 350\u00b0, covered, until cheese melts and liquid is thick.
If too stiff, add extra milk.