Chicken Spaghetti

This recipe comes courtesy of Aunt Ginny and her campaign cookbook. From the looks of the picture in it, I would guess it is from about 25 years ago. This is a great go-to recipe using just what you have in the pantry. It would also make a good casserole for delivering to someone in need of a meal. It was delicious.

4 chicken breasts (I used boneless, skinless that I had on hand in the freezer.) 

8 oz. spaghetti 

1 onion, chopped 

3 stalks celery, diced 

1 can cream of chicken soup (I used the Healthy Request version.) 

1 small jar diced pimentos 

1/2 stick butter 

grated cheese 

 In a large pot, boil chicken in about 6 cups of water until done. Remove chicken, and while broth is still boiling, add the spaghetti. Cook 5-7 minutes, stirring occasionally. Drain spaghetti, reserving broth. Dice chicken. In large skillet, saute onions and celery in butter. Add soup, chicken, pimientos, about 1/2 cup of broth, spaghetti and salt/pepper to taste. Place in casserole dish and top with grated cheese. Bake at 350 until bubbly.