Greek Chicken Spaghetti

Greek Chicken Spaghetti
6 chicken breast
1 large onion; chopped
1 large bell pepper; chopped
1/2 cup margarine or butter
1 4-oz can black olives; sliced and drained
1 28 oz can tomatoes; chopped
1 4-oz jar mushroom; drained
2 cups chicken broth
2 1/2 tablespoons Greek Seasoning
8 ounces Feta cheese; crumbled
1 cup Sharp Cheddar Cheese; shredded
1 pound spaghetti; cook and drained
Cook chicken in enough salfted water to cover in a saucepan until cooked through; drain. Chop chicken; discard skin and bones. Saute onion and bell pepper in margarine in a skillet until onion is translucent. Combine chicken, sauteed vegatables, olives, undrained tomatoes, mushrooms, chicken broth and Greek seasoning in a large bowl and mix well. Add Feta cheese, Cheddar cheese and spaghetti, and toss to mix well. Adjust seasonings to taste and add more broth if needed. Spoon into a large baking dish. Bake at 375 degrees for 20 to 30 minutes or until heated through.