Chicken Spaghetti With Tomato Soup and Cheese

In a large saucepan or Dutch oven, cook a chicken in salted water until tender. Remove chicken and strain broth.

While the chicken cools, cook the spaghetti in the remaining broth following the package directions.

Drain the spaghetti and toss with olive oil.

Heat the oven to 350 F.

Butter a 2 1/2-quart baking dish.

When the chicken is cool enough to handle, remove meat from bones and chop.

In a large mixing bowl, combine spaghetti, onion, celery, pimiento, condensed soups, and cheese. Add cut up chicken and stir well. Season to taste with salt, pepper and garlic powder.

Place in the prepared baking dish and bake in the preheated oven for about 30 minutes, or until hot and bubbly.