Grandma’s Texas Spaghetti

2-4 chicken breasts, cooked and cubed

1 pkg spaghetti noodles (break into thirds), cooked

2 lb block Velveeta cheese

2 cans cream of mushroom soup

2-4 cups milk

1 tbsp flour

1 green bell pepper, chopped

1 small onion, chopped

2 stalks celery, chopped

1 jar chopped pimentos

Directions:

Cook chicken then set aside. While noodles are cooking melt together the following: cheese, soup, milk add flour once sauce is melted. Then add vegetables and chicken. Mix sauce mixture with noodles and Bake uncovered at 350 for 30 minutes or until bubbly.

*note this recipe can make as much or as little as you want. I usually can get 2 big round casserole dishes and an 8x8 pan when I make it with the full amount. I also don’t usually use pimentos-I use a red pepper. I also put in a couple handfuls of dried cannery carrots.