Easy Chicken Spaghetti

from the Texas Co-op Power Cookbook

Notes: I used chopped onion and celery and left them in the recipe (not just for seasoning the chicken). Next time I think I am going to make the sauce separately. It was too hard to stir to get the cheese mixed into the pasta.

4 medium chicken breasts
3 stalks celery, cut in half
1 large onion, quartered
1 package (16 ounces) thin spaghetti
5 carrots, chopped
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar pimentos
1 can English peas
1 block processed cheese, cubed

Boil chicken breasts with celery and onion until done. Strain and reserve broth. Remove chicken and let cool; debone and cut into bite-size pieces. Boil spaghetti and carrots in strained broth until spaghetti is done. Drain spaghetti and carrots, then return them to the pot. Add soups, pimentos, peas, processed cheese, and chicken. Cook over low eat until cheese is melted (about 30 minutes). Salt and pepper to taste. Serves 8.