Chickenghetti for a Crowd

Choose your prettiest pot for this dish because it goes from stove to table and serves 10 or 12.

You need 5 or 6 cups of diced chicken. It can be canned, cut from a rotisserie chicken, leftover home cooked chicken or cooked chicken bits (not breaded) found vac-packed at the supermarket. Thanks to the broken-up spaghetti and cheese to bind it together, it's easily served with a large spoon or scoop.

If this is too much for your immediate family, leftovers warm nicely in the microwave and it also freezes well.

1 pound spaghetti, broken in small pieces Water for cooking 2 stalks celery, diced Small onion, diced 5-6 cups cooked, diced chicken

15-ounce can peas and carrots, drained Small jar diced pimentos, well drained 2 cans cream of chicken soup 2 cups chicken broth 8-to 12-ounce bag grated cheese such as cheddar

In a pot of boiling water cook the spaghetti, celery and onion until the spaghetti is al dente. Drain it but leave it a little sloppy. Add the vegetables, soup, broth and cheese. Mix well, cover and heat over very low flame until everything is heated through. Just before serving, stir to make sure everything is well distributed.

-- Submitted by: Janet Groene