Chicken Spaghetti - cooking recipe

Ingredients

1 large fryer (3 to 4 lb.)
1 can cream of mushroom or any cream soup
5 c. water
salt and pepper to taste
1 stick margarine
1 large onion
1 medium green pepper
1 c. celery, chopped
1 small jar pimientos
1 (12 oz.) pkg. spaghetti
1 small can mushrooms
small amount of cheese, grated to give flavor

Preparation

Cook chicken in seasoned water until tender.
Debone and cut chicken in bite size pieces.
Set aside.
Do not use skin.
Strain the broth and use to cook spaghetti.
You may have to add water or canned chicken broth.
Melt margarine in skillet and saute vegetables until tender.
Add soup, pimiento and diced chicken; heat on warm temperature while spaghetti is cooking.
Drain cooked spaghetti; add to other mixture gently and last, add cheese.