Serves 8. Recipe is from Christa Wilborn.
1 (6-oz.) pkg. spaghetti
1 onion, finely diced
1 bell pepper, chopped
2 tbls. butter
1 lb. chicken, cooked and chopped
1 (103/4-oz.) can 98% fat-free cream of mushroom soup
1 cup milk
8 ozs. grated Monterey Jack cheese
Salt and pepper, to taste
1. Cook spaghetti until al dente, drain. Sauté onion and bell pepper in butter.
2. In a bowl, thoroughly combine sautéed mixture with cooked spaghetti and remaining ingredients. Pour into 8-inch-by-8-inch casserole and bake uncovered at 350 F for 45 minutes.