4-5 lb. cooked chicken, cubed
2 pkg. spaghetti, cooked in chicken broth
1 1/2 onion, diced
1/2 garlic clove, diced
2 bell peppers, chopped
1 1/2 cans tomato sauce
1 can mushroom soup
2 tbsp. Lea & Perrins
Dash Tabasco
Salt & pepper to taste

Saute onion and garlic. Add green pepper and remaining ingredients. Mix with chicken and spaghetti. Bake in a casserole until bubbly and sprinkle with cheese.