1 chicken
1 (12 oz.) pkg. long spaghetti
1 onion
1 green pepper
2 tbsp. Crisco
2/3 c. flour
4 c. milk
1 1/2 lbs. Velveeta cheese
1 can mushroom soup
1 1/3 c. butter

Salt and boil chicken until tender and cut in bite-size pieces; set aside. Cook spaghetti in chicken broth; set aside. Chop onion and pepper and brown in Crisco; set aside.

Make white sauce of butter, flour and milk; set aside. Cube cheese in 1-inch squares. Now, mix all ingredients together. Season well with paprika and black pepper. Pour in large baking dish. Bake 30 minutes at 350 degrees.