1 medium green pepper chopped
5 tbsp. flour
1/2 c. chicken stock
1/4 oz. pimiento
1 (4 oz.) pkg. spaghetti (thin)
1/2 stick butter
1 c. milk
1/2 lb. Cheddar cheese, grated
1 can mushroom soup
4 to 5 cooked chicken breasts, cut up

Sauté pepper in butter until tender. Blend in flour. Add milk and stock. Cook until smooth. Add pimiento and soup. Cook spaghetti in broth. Drain. Add sauce and cooked chicken. Pour into casserole dish and sprinkle with additional cheese.

Bake at 250°F to 300°F for 45 minutes.