Carol Larsen
Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 1/4 cup spaghetti, broken and uncooked
• 1 1/2 cup chicken, diced and cooked
• 1/4 cup pimento, diced
• 1/4 cup green pepper, chopped (optional
• 1/2 cup onion, chopped
• 1 can cream of mushroom soup
• 1/2 cup broth or water
• 1/2 tsp salt
• 1/8 tsp pepper
• 1 3/4 cup Cheddar cheese, grated
• 1/2 cup slivered almonds (optional)

Cook and drain spaghetti. Mix all ingredients reserving 1/2 cup of cheese. Place in greased 2 1/2 quart casserole. Top with reserved cheese. Bake at 350 degrees for 30 to 40 minutes.

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