Chicken Spaghetti

We don't care for bell peppers, or alot of celery so I don't use them in this recipe...and we can't tell it's missing!

1 whole chicken - boiled, cooled, deboned and shredded
1 small onion diced
1 green bell pepper diced ( I omit)
3 ribs of celery diced (I omit)
1 12 oz. package of Spaghetti noodles
1 can of cream of mushroom soup
1 jar of diced pimentos (I omit)
1 pound velveeta, cubed
1 box of chicken stock.

Boil your chicken until it falls apart..SAVE THE CHICKEN BROTH! Using a small saucepot, cook the veggies in 1 cup of the reserved broth until tender. In a large pot bring the remaining broth and the box of chicken stock to a boil. Break the spaghetti in half and cook in the boiling broth. DO NOT DRAIN. To the cooked spaghetti add the shredded chicken, the vegetables, mushroom soup, pimentos, and cheese. Mix all of the above and transfer to a 9x13 baking dish, and ake in the oven at 350 for 30 minutes.