COMMENTS: A friend made this for me when I was recovering from surgery. It was a hit and is now one of our family favorites! Also, this is a great recipe to make ahead of time, even the day before - and is even tastier that way!
1/2 pound spaghetti
4 cups cooked diced chicken (or turkey)
1/2 cup minced green pepper
2 cans cream of mushroom soup
3 cups sharp Cheddar, shredded
1/2 teaspoon celery salt
1/4 teaspoon pepper
1 onion, grated
1/2 cup minced pimiento
1 cup chicken broth
Break spaghetti into 2-inch pieces. Cook in salted water till barely tender. Drain and combine with other ingredients (Reserve 1 cup cheese.).
Pour into 3 quart casserole or 2 smaller casseroles.
Sprinkle remaining cheese over top.
Refrigerate or freeze until ready to bake.
Bake covered at 350 degrees for 45 minutes.
Uncover and bake for 15 more minutes.