Chicken and Spaghetti Casserole

Recipe from: Mom (Erin Kay Ferguson), who received it from her Texas neighbor, Bobbie Kincaid (1950's)

Boil together in large pan:

1 chicken

1/4 chopped onion

2 peeled and sliced carrots

2 sliced stalks celery

salt and pepper

Cook in water from above:

1-7 oz. pkg. cut spaghetti

Sauté in skillet:

1 stick melted butter

1 medium chopped onion

1 jar pimento, chopped

Add and cook for 5 minutes:

1 can cream of mushroom soup

1 can tomato soup

1 1/2 Tbsp. worcestershire sauce

salt, pepper, and garlic salt to taste

Mix all together and top with grated cheese.  Bake at 350˚ until cheese melts and casserole is hot.  May be frozen before you add cheese and bake.