1 package (7 ounces) spaghetti, broken in to 2 inch pieces (I use leftover spaghetti noodles)
2 cups cooked chicken breast, cubed
1 cup shredded cheddar cheese
1 can cream of mushroom soup
1 small onion, chopped
1 can (4 ounces) sliced mushrooms, drained
1/3 cup skim milk
1/4 cup chopped green pepper (optional)
1/8 tsp pepper
Additional shredded cheese
Cook spaghetti according to package directions, drain. Transfer to a large bowl. Add the next nine ingredients and mix well. Spoon in to a 2 1/2 quart casserole dish coated with cooking spray. Sprinkle top with cheese. Bake, uncovered, at 375 degrees for 40-45 minutes or until heated through.
(If you want a little larger casserole you can use 12 oz of spaghetti and 2 cans cream of mushroom soup.)
