Chicken Spaghetti

4 chicken breasts, skinned
[3 cups water, plus water to boil pasta]
1 teaspoon garlic salt
1 stick butter or margarine
1 medium bell pepper, chopped
1 medium onion, chopped
1 small jar diced pimentos
10 large button mushrooms, sliced
1 pound Mozzarella cheese, cubed
1 can cream of mushroom soup
1/2 pound thin spaghetti

Boil chicken 30 minutes in water with garlic salt; cool, debone, chop, and set aside. Saute onion, bell pepper, and mushrooms in butter until onion is clear. Add mushroom soup, pimentos, and cheese. Stir constantly until cheese is completely melted. Meanwhile, boil spaghetti* according to package directions until tender; and drain. Combine spaghetti, chicken, and sauce in oven-proof casserole dish. Bake at 350 degrees F. for 25 minutes.--Pamela Brandenberger, Bellmore, NY

Serves 5 to 6.

[clipped from magazine or brochure]

* Use garlic water the chicken was boiled in, plus additional water to make up quantity advised in package directions.