Chicken Spaghetti - cooking recipe

Ingredients

1 (3 1/2 to 4 lb.) chicken
12 oz. pkg. spaghetti-vermicelli
1 lb. Velveeta cheese
1 c. cream of mushroom soup
1 c. cream of chicken soup
1 c. chopped celery
2 c. chopped onion
1/2 c. chopped bell pepper
1 (3 to 4 oz.) jar pimento, drained

Preparation

Boil chicken until done.
Reserve stock.
Remove skin and tear into bite size pieces.
Cook spaghetti in stock from chicken. Reserve broth again.
Melt Velveeta cheese in 1/2 stock over low heat, stirring often.
Combine all ingredients except stock.
Mix good.
Add stock so that mixture is little soupy.
Bake, uncovered, in 13 x 9 x 2-inch dish for 45 minutes to 1 hour at 350\u00b0.
Do not cook dry.
Add more stock if needed.
It is easier to blend all if you break spaghetti in half before cooking.