1 (4-5 lb.) chicken
1/2 lb. spaghetti
1 sm. can mushrooms
1 qt. milk, mushroom liquid and broth
1 green pepper, diced
1 onion, diced
1/2 stick butter
3/4 c. flour
1/2 lb. American cheese, grated
1/2 lb. Old English cheese, grated
Buttered bread crumbs

Remove cooked chicken from bones and cube. Cook spaghetti in chicken broth; drain broth and add to mushroom liquid and milk to make one quart. Saute green pepper, onion and mushrooms in butter; add flour gradually then quart of liquid. Cook until thickened.

Add grated cheeses and heat until cheeses are melted. Add chicken and spaghetti. Pour into casserole and sprinkle with buttered bread crumbs. Bake 45 minutes to 1 hour at 350 degrees. Yields 12 servings.