Chicken Tetrazzini

16 oz. spaghetti
½ stick butter
1 small onion , chopped
1 green bell pepper, chopped
3 c. cooked chicken, cubed
8 oz. fresh mushrooms, sliced
2 cans Golden Cream-of-Mushroom soup
3 c. milk
2 c. Monterey Jack cheese, grated
salt and pepper to taste
Parmesan cheese
Break spaghetti in half and cook as directed in Executive 4 Qt. Casserole; drain. Melt butter in 8” Saute Pan and cook onion and bell pepper until tender. Toss all ingredients, except Parmesan cheese, in 6-qt. Stainless
Mixing Bowl. Place in casserole dish, cover (aluminum). Cook at 350 degrees for 45 minutes until bubbly. Grate Parmesan cheese over casserole. Serve with steamed vegetables.