Chicken Spaghetti Recipe

3 cups cooked chicken (I use chicken tenders)
1 12-ounce package thin spaghetti
3 tablespoons butter or margarine
1/2 cup chopped celery
1/2 cup chopped onion
1 tablespoon chopped pimento
1 28-ounce can cream of chicken soup
1 cup milk
1 1/2 cups Velveeta 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. Serves 8 to 10 people.

Tips From Our Test Kitchen: Cheesy chicken is hard to beat. To make the Velvetta melt more evenly, cut into small chunks.