Cheesy Chicken Tetrazzini

1 cup water

¼ tsp salt

1/8 tsp pepper

4 boneless chicken breast halves

6 cups water

½ tsp salt

1 T oil

1 (7-oz) package spaghetti

1 medium-size green pepper, chopped

¼ cup butter, melted

2 ½ T flour

1 ¼ cups milk

1 (10 ¾ oz) can cream of mushroom soup, undiluted

1 (4-oz) can sliced mushrooms, drained

1 (2-oz) jar diced pimiento

1/8 tsp garlic powder

½ cup grated Parmesan cheese

3 cups shredded Cheddar, cheese, divided

Combine first 3 ingredients in a saucepan; bring to a boil. Cut chicken into ½-inch cubes. Add chicken; cover, reduce heat, and simmer 10 minutes or until done. Drain chicken.

Combine 6 cups water and next 2 ingredients in a Dutch oven; bring to a boil. Add spaghetti, and cook 10 minutes or until almost tender. Drain well, and set aside.

Saute green pepper in butter in a Dutch oven until tender. Add flour, and stir well. Stir in milk, next 5 ingredients and 2 cups cheese. Cook over medium heat, stirring constantly, 10 minutes or until thoroughly heated. Stir in chicken.

Spread half of spaghetti in a greased 13 x 9 inch baking dish; spread half of chicken mixture evenly over spaghetti. Repeat layers. Bake at 350° for 15 minutes. Sprinkle with remaining 1 cup cheese; bake an additional 5 minutes. Yield: 6-8 servings.