Chicken Etti - cooking recipe

Ingredients

8 oz. pkg. spaghetti
3 to 4 c. cooked, cut-up chicken
1/4 c. pimento
1/4 c. green peppers
2 cans mushroom soup
1 c. chicken broth
1/4 tsp. celery salt
1/4 tsp. pepper
1 onion, grated
3/4 lb. Velveeta cheese, grated

Preparation

Break spaghetti
in
2 inch pieces and cook until done. Add all
other\tingredients and mix well.
Place in casserole, keeping 1 cup
cheese
for\ton
top.
Bake at 350\u00b0 for 1 hour. Makes 2 casseroles.