Chicken Tetrazinni

1 med onion chopped
1 green pepper chopped
1 clove garlic chopped
3 Tablespoon butter
3 Tbsp flour
2 cups milk
8oz pack thin spaghetti, cooked
4 chicken thighs, boiled & chopped
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1/2 cup Parmesan cheese
Salt & pepper to taste

In a large skillet, saute vegetables in butter. Add flour and cook, stirring constantly for about 1
minute. Stir in milk & mix well. Cook over med. heat until thickened.

Add soup, 3/4 cup cheedar cheese, parmesan cheese, salt & Pepper, and chicken. Mix well. Add
spaghetti and mix.

Place mixture in a greased baking dish. Bake at 350 for 20 minutes. Sprinle remaining cheddar
cheese on top and bake for 5 minutes.

I served this with green beans and garlic toast.