Chicken Tetrazzini

• 3-4 boneless chicken breast
• 1 small onion, chopped
• 3 stalks of celery, chopped
• 1 can of cream of mushroom soup
• 1 small jar of chopped pimiento
• 3/4 lb of Velveeta cheese, diced
• 8 oz package of thin spaghetti
• salt & pepper to taste
• 6-8 cups of water

In a large dutch oven, boil your chicken, onion, and celery. Add the salt and pepper. Remove chicken when no longer pink. In the same broth, add your spaghetti and cook per the instructions. Once the spaghetti is done, add the cheese, cream of mushroom soup, and pimiento. Turn the heat off and stir until the cheese is melted. I usually let it sit in the pot for about 5 minutes, then stir.

Also, for leftovers, I usually add about 1/4 cup of milk to the Tupperware bowl and sprinkle about 1/2 cup of shredded cheddar cheese on top to reheat the next day in the microwave. The longer it sets, the noodles will keep absorbing the liquid. It will dry out.