1/4 c. butter
1/4 c. chopped onion
1/3 c. green pepper, chopped
1 tbsp. flour
1 (13 oz.) can Milnot
1 tsp. salt
1 c. Cheddar cheese, shredded
1 (4 oz.) can mushrooms
8 oz. spaghetti or thin egg noodles
4 boneless and skinless chicken breasts (if you like more meat, you can use 6 breasts)

Cook chicken breasts in pan with 4 tablespoons butter until done (or just cook them in microwave until done). Cool chicken and cut in bite size pieces. Set aside. In the same pan with chicken juices, cook the onion and green pepper until tender. Blend in flour and Milnot. Cook, stirring constantly, until smooth. Add salt, 1/2 cup cheese, chicken, and sliced mushrooms; stir thoroughly.

Cook spaghetti. Grease 13 x 9 inch pan. Put cooked spaghetti on bottom of pan and pour the chicken mixture on top to cover. Sprinkle with the remaining 1/2 cup Cheddar cheese. Bake in oven at 400 degrees for 20 minutes.