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Granny's Chicken Spaghetti

2 chickens, 3 pounds each 
12 ounces very thin spaghetti, broken 
2-1/2 quarts chicken broth 
1/2 cup oil 
1 cup onions, chopped 
1 cup bell pepper, chopped 
1 cup celery, chopped 
1 small jar diced pimiento 
1 small can mushrooms, chopped, reserve liquid 
4 tablespoons butter 
3 tablespoons flour 
Liquid from the mushrooms 
Grated cheese 
Stew the chickens, skin them, and cut them into bite-sized pieces. 
Using the broth, finishing out with water to 2-1/2 quarts, cook the broken spaghetti until done. 

Using the 1/2 cup of oil, saute the onions, pepper, and celery. Set aside. 

Drain mushrooms, reserving the juice. Make white sauce with butter, flour, and liquid from mushrooms. 

Drain spaghetti and put it and the cut-up chicken into a large mixing bowl. Add sauteed vegetables, pimiento, mushrooms, and white sauce. Mix well. 

Pour into casserole dishes. 

At this point you can either freeze the casseroles or bake them. 

Bake at 350 degrees until bubbly and done. Top with grated cheese and run back into the oven for the cheese to melt. 
Each casserole serves 4 to 6.

If there is no wind, row.

- Latin proverb