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Chicken Spaghetti

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1 cup celery, chopped
1 bell pepper, chopped
1 onion, chopped
1 can mushroom pieces, with juice
1 can cheddar cheese soup
1 jar pimiento, chopped
1 can tomato paste
2 fryers, cut up
1 package spaghetti, 16 ounces
1 teaspoon chili powder
1 teaspoon garlic powder
1 tablespoon sugar
grated cheese
salt and pepper


Preheat oven to 350°. Cook chicken in salted water, enough to cover chicken. Cook until tender, remove bone, chop and set aside. Cook spaghetti in broth for 8 to 10 minutes. Sauté celery, bell pepper and onion in a small amount of oil until tender. Add to spaghetti mixture. Add Chopped chicken, soup, mushrooms, pimiento, and tomato paste, and seasonings to taste. Place in casserole dish and bake 20 minutes. Top with grated cheese and cook an additional 10 to 15 minutes. Can be refrigerated or frozen and cooked when ready to serve.

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