Chicken Spaghetti

• 12 ounces spaghetti
• 2 cups chicken stock or low-sodium chicken broth plus enough stock to cook spaghetti
• 2 large onions
• 2 green peppers
• 1 large can mushrooms, liquid reserved
• 8 tablespoons butter
• 8 tablespoons all-purpose flour
• 2 cups milk
• 1 1/2 pounds American cheese, grated
• 5 pounds chicken breast and thighs, cooked and cubed

1. Cook spaghetti in just enough chicken stock to cover.
2. Chop onions and peppers and cook in mushroom liquid.
3. To make a rich cream sauce, cook butter and flour together until slightly brown. Very gradually add 2 cups milk and remaining 2 cups chicken broth, stirring constantly. Let cream sauce cook for a few minutes after all liquid is added. It should be very smooth. Now add grated cheese to sauce and let melt. Add rest of ingredients to cream sauce and mix well. Transfer to large casserole or smaller casseroles. Put in oven and heat until bubbly before serving. If serving fairly soon after making, you don't need to refrigerate. If it has to sit for even half a day, be sure and refrigerate (this will sour if not kept cool).

spaghetti, chicken, onions, green peppers, mushrooms, butter, flour, milk, american cheese, chicken

Taken from www.epicurious.com/recipes/member/views/chicken-spaghetti-1255576 (may not work)