6 lbs. chicken
1 green pepper, diced
1 lg. onion, diced
1 (6 oz.) can sliced mushrooms with stems and pieces
2 1/2 sticks butter, divided
2/3 c. flour
2 c. milk
2 c. chicken stock
1/2 lb. Old English cheese, diced
1/2 lb. American cheese, diced
1/2 lb. spaghetti, cooked in chicken stock

Boil chicken and drain, reserving stock. Remove bones and cube chicken. Saute green pepper, onion, and mushrooms in 1/2 stick butter and set aside. Melt 2 sticks butter and stir in flour. Add milk and stock gradually, stirring until thickened. Add cheeses. Combine spaghetti, chicken, sauteed vegetables, and cheese sauce in a large bowl, mixing well. Pour into three 9 x 12 inch casseroles and bake at 350 degrees until bubbly. Good made with smoker turkey. Serves 12 to 14. Freezes well.