Chicken Tetrazzini

1 (7-ounce) package uncooked dried spaghetti, broken in half
5 tablespoons Butter
1 (8-ounce) package (2 cups) sliced fresh mushrooms
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup all-purpose flour
2 cups milk
2 cups diced cooked chicken
2 teaspoons instant chicken bouillon granules
1/4 teaspoon pepper
1/2 cup Cheddar Cheese, shredded
1/2 cup grated Parmesan cheese


Heat oven to 350ºF. Cook spaghetti according to package directions; drain. Keep warm. Melt 1 tablespoon butter in 12-inch skillet until sizzling; add mushrooms, green pepper and onion. Cook over medium heat, stirring occasionally, until crisply tender (4 to 5 minutes). Set aside.

Melt remaining butter in 3-quart saucepan; stir in flour. Cook for 1 minute. Stir in milk with wire whisk until smooth. Continue cooking, stirring constantly, until mixture comes to a boil (6 to 8 minutes). Remove from heat. Stir in cooked spaghetti and vegetables, chicken, bouillon granules and pepper.

Spoon into greased 2-quart casserole or 13x9-inch baking dish. Sprinkle with Cheddar cheese and Parmesan cheese. Bake for 25 to 30 minutes or until heated through.