Chicken Spaghetti

2 cups cooked chopped chicken

1 green pepper, diced
1 cup diced celery
1 small onion, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 lb. Velveeta cheese
1 small jar pimientos
1 can mushrooms
1 lb. spaghetti (cooked & drained as per directions on package)

Directions:

Saute' pepper, celery, and onion in butter. Melt cheese with soups over low heat. Add sauteed veggies. Cook spaghetti until tender. Drain. Mix everything together and bake in a greased casserole pan. Top with grated cheddar cheese if you wish. Bake at 350 degrees for 30-35 minutes.