Quick Chicken Casserole

INGREDIENTS
1 2-3 lb. fryer or 3 large boneless chicken breasts
3/4-1 ib. spaghetti
1/2 –1 lb. Velveeta cheese
1/2 cup chopped celery
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 small jar chopped pimentos and juice
1 can cream of mushroom soup
3/4 cup chicken broth
 
DIRECTIONS
Cook chicken in water until tender, cool. Reserve broth.
Cut chicken into bite size pieces.
Cook spaghetti in reserved broth and set aside.
Mix together spaghetti, chicken, cheese, celery, onion, bell    
    pepper, soup and pimentos.
Fill soup can with chicken broth and add to spaghetti
    mixture.
Place in a greased 9x13x2 inch baking dish.
Bake at 350 for 35 mins. or until it bubbles.
 
Great served with French bread and a salad.
Makes a super easy meal to take anywhere and may also be frozen.