1 lg. onion, chopped
1 lg. green pepper, chopped
1 can (3 oz.) sliced mushrooms, drained
2 tbsp. vegetable oil
1 lg. tomato, chopped (1 c.)
2 c. well seasoned chicken broth
12 oz. spaghetti, broken in short lengths, cooked and drained
2 c. diced cooked chicken
12 oz. sharp Cheddar cheese, shredded coarse (3 c.)

Heat oven to 325 degrees.

Cook onion, pepper and mushrooms in oil in large heavy skillet until onion and pepper are tender. Add tomato and broth; simmer uncovered until sauce is reduced to about 2 1/2 cups.

In greased 3 quart casserole layer half the spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour on sauce; sprinkle with remaining cheese. Bake 40 minutes or until hot and cheese is melted.