-4 C. Cubed Chicken
-8 oz. Package of Spaghetti
-2 Qt. (640z) Chicken Broth
-1 Green Pepper, chopped
-1 C. Mushrooms, sliced
-1 Onion, chopped
-1 TBSP Cooking Oil
-1/2 C. Butter
-2/3 C. Flour
-1 Tsp. Salt
-1/2 Tsp. Pepper
-4 C. Milk
-1 Lb. Cheddar Cheese, shredded
-1 Small Can Chopped Olives
-Grated Parmesan Cheese
Cook chicken in hot oil until no longer pink.
Cook spaghetti in chicken broth for 4 minutes. Drain, rinse with cold water.
Saute bell pepper, mushrooms, onion and olives in oil until tender. Do not brown. Set aside.Melt butter in sauce pan.
Add flour, salt, and pepper to melted butter. Stir until smooth. Cook 1 minuet. Slowly add milk, stirring constantly, cook over medium heat until it boils. Remove from heat.
Stir in cheese.Combine cheese mix, chicken, spaghetti, and sauteed veggies.
Place into a greased baking dish. Cover with foil. Bake at 400 for 1 hour. Remove foil, add Parmesan and bake 10 more minuets!! Enjoy!