1 chicken, baked or boiled, and de-boned
¼ C butter
1 C chopped onion
1 clove of garlic, minced
1 small jar pimento
1 lb. Velveeta Cheese
2 ½ C chicken broth
1 Can cream of mushroom soup
1 Can cream of chicken soup
1 lb. spaghetti
Grated sharp cheese, for garnishing
Preheat oven to 350°.
Cook chicken and cut in small bite sized pieces.
In saucepan, melt butter.
Sauté onion and garlic in butter until onion is clear.
Add soups, broth, pimento, and Velveeta Cheese and chicken.
Boil 6 C water.
When water boils, place spaghetti in water and boil for 10-12 minutes.
Spray a 9 x 13 pan with PAM.
Place spaghetti in deep bowl, then pour chicken/cheese sauce on top and mix well.
Then place in baking dish.
Bake covered for 30 minutes.
Add grated sharp cheese and bake another 5-10 minutes until cheese melts.