2 cups chopped cooked chicken or turkey
10 ounces cream of celery soup, undiluted
8 ounces water chestnuts, drained, sliced
4 ounces spaghetti, cooked, drained
1 cup shredded sharp cheddar cheese
1/2 cup Parmesan cheese, + more for garnish
1/2 cup milk
2 tablespoons chopped pimiento

Preheat oven to 350° F.
Combine chicken, soup, water, chestnuts, spaghetti, 1/2 cup cheddar cheese, 1/2 cup Parmesan cheese, milk and pimiento; mix lightly. Spoon into 1 1/2 quart casserole. Bake for 45 minutes. Top with remaining cheddar cheese and additional Parmesan cheese; continue baking until cheddar cheese melts.