Chicken Spaghetti

1 tablespoon olive or vegetable oil5-6 chicken breasts3-4 tablespoons butter or margarine1 medium onion, chopped1 teaspoon garlic, chopped 1/2 cup green pepper, chopped1 can (10.7 ounces) condensed cream of chicken soup1 can (10.7 ounces) condensed cream of celery soup1 cup milk4 cups shredded cheddar or Colby Jack, divided1 pound thin spaghetti, cookedHeat oven to 350 degrees. Grease a 9-by-13-inch pan or 2-quart casserole dish.Heat a thin film of oil in a sauté pan and cook the chicken breasts, about 5 to 6 minutes per side or until cooked through. Cut into cubes and set aside.In a deep skillet, melt butter and add onion, garlic, green pepper and chicken, cooking until vegetables are tender. Mix in soups, milk and three cups of the cheese. Stir in cooked spaghetti and pour mixture in prepared pan. Bake 30 minutes. Top with remaining cheese and bake until cheese melts, about 5 minutes.Serves 10 to 12.Nutrition values per serving: 503 calories, 22 g fat (11 g saturated), 36 g carbohydrates, 3 g fiber, 39 g protein, 112 mg cholesterol, 702 mg sodium.