Chicken Tetrazzini

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.