This dish is our family favorite and as the matriarch she always served this at our function for kids of all ages.
1 10 oz. pkg. thin spaghetti 1/2 C. chopped pimento 1 onion, chopped 1 C. chicken broth 1/2 tsp. salt 2 to 3 lb. chicken 1/4 C. green pepper 2 cans cream of mushroom soup 1 1/2 C. grated cheddar cheese 1/8 tsp pepper
Cook chicken half covered with water long enough to debone and dice. Cook spaghetti according to package directions. Blanch. Add all ingredients except 1/2 C. of cheese, which you sprinkle on top. Bake for 1 hour at 350 degrees in Pyrex dish.