22 (8 oz.) packages spaghetti

43 cups chicken breast, cooked and diced (around 32 pounds chicken breast)

10 cups chopped green peppers

10 cups chopped red peppers

4 ½ (40 ounces total) containers yogurt, plain low fat

2 #10 cans mushrooms, drained

32 cups shredded Cheddar cheese   

Directions:

Preheat oven to 350° F.

Cook pasta as per directions for 8 to 10 minutes or until al dente; drain.

Mix together: cooked spaghetti, diced chicken, green and red peppers, yogurt, mushrooms & cheese.

Pour into casserole pans and bake for 90 minutes in preheated oven.  Serve immediately.

Calories:  337            

Sodium:   500 mg

Note: You can easily substitute canned chicken for the cubed cooked chicken.  Make sure you drain the chicken.