Chicken Spaghetti Casserole

12 lb. cooked chicken breast, diced
2 1/2 lb. of spaghetti, cooked and drained
2 lb. frozen petite green peas
2 large jars pimentos, diced
2 lb. mushrooms, sliced
1/2 gal. chicken broth ( 48 oz. can plus equal water)
2 lb. Velveeta cheese, cubed

Cook chicken breast with carrot, celery, parsley, onion, salt and pepper to taste. Drain chicken breast. Remove skin and cut in large chunks.

Saut� mushrooms in butter. Mix all ingredients except broth. Put in large roaster or electric roaster.

Bake at 325 degrees for 1 1/2 hours. Salt and pepper to taste. Add broth as needed to desired consistency. Serve with salad and hot buttered French bread.

Serves 40