Chicken Tetrazzini

• 2 whole chicken breasts, skinned
• 1/2 c. chopped red or green pepper
• 1/4 c. Butter Buds liquid
• 1/4 c. flour
• 2 tsp. chicken bouillon
• 1/4 tsp. pepper
• 1 c. skim milk
• 1/2 c. shredded lite Swiss cheese (4 oz.)
• 8 oz. spaghetti, cook and drain
• 4 oz. can sliced mushrooms, drained
• 1 c. water

1. Cut chicken into bite-size pieces.
2. Combine with pepper in a 2-quart microwave casserole.
3. Cook on High 6 to 8 minutes or until chicken is no longer pink, stirring once.
4. Drain, cover and set aside.
5. For sauce, combine liquid Butter Buds, 1/4 cup flour, bouillon, pepper, milk and water in a saucepan and cook until thick, stirring constantly.
6. Stir in cheese.
7. In the casserole, combine chicken, peppers, cooked spaghetti, mushrooms and sauce. May sprinkle cracker crumbs on top.
8. Cook on High for 1 to 3 minutes until heated through.
9. Makes 6 servings.

chicken breasts, red, butter, flour, chicken bouillon, pepper, milk, shredded lite swiss cheese, mushrooms, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=402187 (may not work)