4 whole chicken breasts
1/2 tsp. salt
1 qt. water
5 oz. spaghetti noodles
1 stick butter
1/2 med. bell pepper, chopped
1/2 med. onion, minced
1 (4 oz.) can sliced mushrooms
1/3 c. flour
1/2 c. milk
2 c. chicken broth
1/2 c. shredded Cheddar cheese
Salt & pepper to taste

Cook chicken in salted water until tender. Remove from broth with slotted spoon, cool and cut into small pieces. Strain broth.

Cook spaghetti in strained broth. Make sauce by melting butter and adding chopped pepper, minced onion and sliced mushrooms. Cook until tender; add flour and blend well. Add milk and 2 cups broth and cook until sauce is thick. Stir in cheese and cook over low heat until it melts.

Combine chicken, spaghetti and cheese sauce. Add salt and pepper. Place in 1 1/2 or 2 quart greased casserole; bake at 350 degrees for 40 minutes.