Chicken Tetrazzini

1 chicken, cooked and cut up

1 small onion, diced

1 green pepper, diced

½ cup butter

1 can cream of mushroom

8 oz. spaghetti

grated cheese

Save 1 cup chicken stock from cooked chicken; cook spaghetti in remaining stock.

Sauté vegetables in butter until tender.  In 2 qt. baking dish layer ½ the cooked spaghetti, ½ the chicken, ½ the vegetables.  Sprinkle with ½ the stock and ½ the soup.  Repeat layers.

Bake at 350° for 30-45 minutes.  Sprinkle on cheese during last few minutes of baking.