Chicken Tetrazzini

• 2 whole large chicken breasts, skinned, boned, cut into bite size pieces
• 1/2 c. chopped red or green pepper
• 1/4 c. margarine
• 1/4 c. flour
• 2 tsp. chicken bouillon granules
• 1/4 tsp. pepper
• 1 c. milk
• 1/2 c. shredded Swiss cheese or baby Swiss
• 8 oz. spaghetti, cooked and drained
• 4 oz. fresh mushrooms
• 12 rich round crackers, crushed (optional)

1. In large skillet, cook chicken and red or green pepper in margarine until pepper is tender.
2. Stir together flour, bouillon, pepper, milk and 1 cup of water.
3. Add to the skillet.
4. Cook and stir until thickened and bubbly.
5. Add cheese, spaghetti and mushrooms.
6. Turn into a 2-quart casserole.
7. Sprinkle with crumbs. Bake in a 350u0b0 oven for 20 to 25 minutes until heated through.

chicken breasts, red, margarine, flour, chicken bouillon granules, pepper, milk, swiss cheese, fresh mushrooms, crackers

Taken from www.cookbooks.com/Recipe-Details.aspx?id=249856 (may not work)