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200g spaghetti 250g mushrooms, sliced half a green pepper, de-seeded and chopped 75g butter 2 level tblsp flour 300ml milk 1 level tsp salt pepper 75g grated cheese 450g cooked chicken |
Low-carb Low-fat Egg-free Nut-free Sugar-free |
Pre-heat oven to (350º F, gas mark 4).
Break spaghetti into 2" pieces and cook according to the directions on the packet. Drain well.
Fry mushrooms and green pepper gently in 2 oz butter until tender.
Melt remaining butter in pan, add flour, cook gently for 2 minutes. Remove from heat, blend in milk and return to heat, stirring until thickened. Mix in seasoning and 2 oz cheese.
Combine cheese sauce with spaghetti, add chicken, mushrooms and green pepper. Pour into casserole and sprinkle with the remaining cheese.
Bake for 30 minutes.
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