2 chickens
1 lg. green pepper, chopped
1 lg. onion, chopped

Cook above in large amount of water until chicken falls apart. Drain BUT SAVE the stock and vegetables. Cut cooled chicken as if for a salad.

SAUCE:

1 stick butter
1/2 lb. Old English or Velveeta cheese
1/2 lb. American cheese
1 qt. milk
2/3 c. flour

Mix milk and flour until smooth. Add all other ingredients and melt until creamy in texture.

Cook 1 (10 ounce) package spaghetti in the reserved chicken stock; drain. In a casserole dish (large) mix chicken, sauce, spaghetti, and 1 can of cream of mushroom soup. Bake at 350 degrees for 30 minutes.