I received this recipe from my sister who was a renowned cook in her area. She swears by it, keeps a casserole in her freezer all the time for when company drops by. Emma Chicken Spaghetti ½ green pepper, chopped 3 stalks celery, chopped 1 small onion, chopped 4 Tblsp parsley 1 ½ cup chicken broth 2 ½ cups 2-inch spaghetti pieces 1 lb Velveeta cheese, chopped 2 cans mushroom soup 1 small jar pimiento, chopped 4 cups cooked chicken ½ tsp salt ¼ tsp pepper Cook vegetables in chicken broth until tender. Cook spaghetti, drain. Mix hot spaghetti with 2/3 chopped cheese. Add soup, vegetables, broth, pimiento, chicken, salt and pepper.     Mix well. Divide mixture into 2 buttered 9" x 12" casseroles. Cover top of mixture with remaining cheese. Cover with foil. Bake 1 hour at 350 degrees. This is from my sister, Ozela Haynes.   She makes this all the time and said it freezes well. _________________________________