1 (3 lb.) chicken
4 tbsp. corn-oil butter
1/2 c. unbleached all-purpose flour
2 c. defatted chicken stock
1 1/2 c. non-fat dry milk
1/2 tsp. salt
1/4 tsp. ground black pepper
1 med. onion, chopped (1 1/2 c.)
1 med. bell pepper, seeded and chopped (1 c.)
1/2 c. fresh mushrooms, chopped
2 med. stalks celery, chopped (1/2 c.)
2 garlic cloves, chopped
4 oz. part-skim Mozzarella cheese, grated (1 c.)
4 oz. reduced-fat Cheddar cheese, grated (1 c.)
1 lb. spaghetti

The day before serving this dish, gently boil the chicken in plenty of water to cover, about 45 minutes or until done. Remove chicken from broth and place broth in the refrigerator to allow the fat to congeal on the top. When cool enough to handle, remove skin and bones from chicken and chop in bite-size pieces; refrigerate, tightly covered, for later use.

The following day, melt 3 tablespoons butter in a large saucepan over medium heat. Add flour and stir for 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir mixture over medium heat until it comes to a boil. Add salt and pepper and continue to cook for 1 minute more. Set the sauce aside.

In a large skillet, melt remaining tablespoon butter. Add onion, bell pepper, mushrooms, celery, and garlic, and cook over medium heat, stirring, until onion is tender. Combine the cheeses, and set aside 1/2 cup for topping. Add the remaining cheese, the sauce and the chicken to the vegetables and mix well.

Preheat oven to 350 degrees. Remove the congealed fat from the top of the broth and boil spaghetti in broth for 8 minutes. Place in a 9 x 13 inch baking dish sprayed with non-stick vegetable coating and bake 30 minutes. Sprinkle reserved 1/2 cup cheese over top and return to oven until melted.

Each serving contains: 450 calories; 65 millligrams cholesterol; 16 grams fat; 421 milligrams sodium.