2 to 3 c. leftover chicken or turkey (or 3 cans boned chicken)
1/2 pkg. spaghetti (4 oz.)
1/4 lb. butter
1 (14 1/2 oz.) can chicken broth
1/2 lb. sharp Cheddar cheese, cut in sm. cubes
1/3 c. flour
1 c. milk
1 sm. green pepper, chopped
1 sm. onion, chopped
1 (4 oz.) can mushrooms

In a kettle, bring chicken broth to a boil. Gradually add spaghetti so that broth continues to boil. Cook uncovered, stirring occasionally, until tender (do not drain). In large saucepan, melt butter over low heat; add green pepper, onion and mushrooms. Cook until tender. Add flour and blend. Add milk and cook until thickened, stirring occasionally.

Stir in cheese and continue to cook until cheese is melted. Combine chicken, spaghetti with broth, and cheese sauce. Add salt and pepper if desired. Pour into 2 quart casserole and bake in moderate oven (350 degrees) for 35-40 minutes. Serves 5 to 6.