Serves: 8
Total Calories: 344

1 large onion, chopped
3 ribs celery, sliced
1 carrot, grated (optional)
3 tablespoons margarine
2 cans cream of chicken soup
1 can or more saved broth or evaporated milk
1 3/4 cups grated Cheddar cheese, divided
1 teaspoon chili powder
salt and pepper to taste
1/2 teaspoon garlic salt
1 small jar pimientos, chopped
1 small can sliced mushrooms (optional)
3 - 4 chicken bouillon cubes (optional)
1 (12-ounce) package spaghetti, cooked
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Broth:
1 (3- to 4-pound) chicken
salt to taste
water to cover
1 onion
2 stalks celery

Sauté onion, celery, and carrot in margarine. Add soup and broth (or milk). Add 1 cup grated cheese to the sauce mixture and heat. Also, add chili powder, salt, pepper, garlic salt, pimentos, and mushrooms. Add the boned chicken. Taste for seasoning; can add chicken bouillon cubes for more flavor. Toss the sauce with cooked spaghetti. Put a ladle of extra sauce on top for eye appeal, and toss 3/4 cup grated cheese on top. Either refrigerate until later, or cook at 325° for 25 minutes or until bubbly and hot. You can add a little more liquid if you want thinner sauce. This is super!

Broth:
Boil chicken in salted water to cover with onion and celery till tender. Cool to handle; bone chicken, reserving broth.

Nutritional Facts:

Serves: 8
Total Calories: 344
Calories from Fat: 121

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