Back to Recipes

Boil 5-6 chicken breasts until done. Remove chicken, reserve about 3 cups of broth, then put 16-24 ounces of spaghetti in the water and cook until done (you may have to add some water to cook the spaghetti since you took out some of the broth). While spaghetti is cooking, combine:

1 can cream of mushroom soup
1 can cream of chicken soup
1 can cream of celery soup
1 can diced Rotel tomatoes
1 large jar diced pimentos
Cut up chicken and add to soup mixture.

Add cooked spaghetti and mix well. Add some of the broth to the mixture (but don't get it too runny!). Put in large baking pan. Sprinkle with pepper. Top with 8 ounces shredded cheese. Heat in oven until hot and bubbly (350-375 degrees).