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1
Cut celery and carrots into 1 inches pieces, quarter one onion.
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2
Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven.
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3
Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
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4
Remove chicken from broth and let cool.
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5
Discard skin and bones, dice chicken and set aside.
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6
Preheat oven to 350u00b0F.
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7
Grease a 9 by 13 baking dish.
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8
Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
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9
While spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
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10
Drain spaghetti and set aside.
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11
In a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes.
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12
Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat.
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13
Add chicken and spaghetti to sauce.
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14
Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
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15
Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes.
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16
Garnish with parsley if desired.
