Chicken Spaghetti - cooking recipe

Ingredients

1 whole chicken, boiled, deboned and torn into bite-sized pieces (reserve broth)
1 1/3 lb. spaghetti
1 can cream of mushroom soup
1 can cream of chicken soup
1 bell pepper, chopped
1 medium onion, chopped
3 ribs celery, chopped
1 (4 oz.) jar chopped pimento
1 stick margarine
1 (8 oz.) box Velveeta (I buy a 12 oz. pkg. shredded Velveeta and reserve a little to sprinkle on top)

Preparation

Boil spaghetti in chicken broth. Don't drain. Melt margarine in a skillet and saut the chopped onion, green pepper and celery until tender. Add cheese and soups and stir until cheese melts and mixture is smooth. Pour mixture on top of spaghetti and broth. Add chicken and stir well. Spray 2 large casserole dishes with Pam. Divide mixture into dishes. Bake one and freeze the other one. Bake at 350\u00b0 until bubbly (about 20 to 30 minutes). Cover with foil during baking. Near the end of baking time, remove the foil and sprinkle the top with shredded cheese.