2 whole lg. chicken breasts, skinned, boned, cut into bite-size pieces
1/2 c. chopped sweet red or green pepper
1/4 c. butter
1/4 c. flour
2 tsp. chicken bouillon granules
1/4 tsp. pepper
1 c. water
1 c. milk
1/2 c. shredded Swiss (2 oz.)
8 oz. spaghetti, cooked & drained
4 oz. can sliced mushrooms, drained
12 rich round crackers (Ritz), crushed

In 2 quart microwave safe casserole combine chicken and red or green pepper. Cook, covered on 100 percent power 6 to 8 minutes or until chicken no pink, stirring once. Drain. Cover. Set aside.

FOR SAUCE: In 4 quart microwave glass measure cook butter on high 45 seconds or until melted. Stir in flour, bouillon granules and pepper. Stir water and milk into flour mixture. Cook on high 5 to 7 minutes or until thickened and bubbly, stirring every minute. Stir in cheese. In 2 quart casserole combine chicken mixture, sauce, spaghetti and mushrooms. Sprinkle cracker crumbs on top. Cook, covered, on high 1 to 3 minutes or until heated through. Serves 6.