MRS. ROBERTSON'S CHICKEN SPAGHETTI

Boil and debone one whole chicken, reserve the chicken broth to cook the spaghetti in
1 (12 oz.) pkg. angel hair spaghetti, cook in the chicken broth plus whatever additional water you might
        need to add for correct amount of liquid to cook spaghetti until just barely tender, drain
1 small bell pepper, chopped
1 small onion, chopped
1 stick oleo
1 can mild Rotel tomatoes, drained
1 lb. Velveeta cheese, cubed
1 jar chopped pimentos, drained

Saute' onion and pepper in oleo.  Add all other ingredients, except drained spaghetti, and heat until cheese in melted.  Pour spaghetti in and stir all mixture.  Pour into greased large casserole and bake at 350 degrees until bubbly, about 25-30 minutes or good and piping hot through and through.

This freezes well before it is baked. 

I got this recipe from Susan Barber's mom in Canton when Ginger was not even in school yet.  We lived next door to Susan and Gerald and her mom, Mrs. Judge Robertson, brought this to me when I was very sick.  Her daddy was a judge in Madison County.  Our whole family loved it and I have made it often ever since.