3 cups cooked chicken (can use chicken tenders)
1 12-oz. package thin spaghetti
3 tbs. butter or margarine
½ cup chopped celery
½ cup chopped onion
1 tbs. chopped pimento
1 28 oz. can cream of chicken soup
1 cup milk
1 ½ cups Velveeta cheese or similar product
Salt and pepper to taste
Cheddar cheese, grated

Preheat oven to 350 degrees. In a large saucepan, cook chicken in boiling water until done. Drain, saving water. Chop chicken into small pieces. Add spaghetti to chicken water and cook until done, following directions on package. In another pan, melt butter and sauté celery and onion. Stir in pimento. Add chicken, soup, milk, Velveeta, salt and pepper. Drain spaghetti and add to chicken mixture. Pour into a greased 9 by 13 inch baking dish. Sprinkle Cheddar on top. Bake for 20 minutes.