Chicken Spaghetti #2 - cooking recipe

Ingredients

1 large chicken (4 to 5 lb.)
1 c. chopped celery
1/2 c. onion
1 medium bell pepper
1 pkg. spaghetti (12 to 16 oz.)
1 small jar pimento
1 lb. Velveeta cheese

Preparation

Boil chicken in 6 cups salted water.
Remove chicken and add celery, onion and bell pepper to chicken broth.
Simmer until tender (30 minutes).
Remove vegetables from broth.
Broth should be 3 to 4 cups.
If not, add water.
Add to broth, the spaghetti and cook according to package directions.
Add deboned chicken, vegetables, drained pimento and cheese (cut in pieces) to spaghetti.
Stir gently until cheese is melted.
Salt and pepper to taste.
Mixture thickens as it cools.
If allowed to cool, place in casserole dish.
Bake at 300\u00b0 for 20 to 30 minutes.