Chicken Macaroni

2 Pounds Chicken boneless skinless breast, cubed
3 Cups uncooked macaroni
3 Cups broccoli flowerets
1/4 Cup margarine
1 Red bell pepper, sliced
1/2 Cup chopped onion
2 Cups sliced fresh mushrooms
2 Cups fat free evaporated  milk
1 (8 oz.) light cream cheese, soften
1 Teaspoon salt
1/4 Teaspoon black pepper
3 Cups shredded lowfat Cheddar cheese (12 ounces)
Preheat oven to 350 degrees. Prepare macaroni according to directions on the package. Place chicken in a large skillet. Add water to cover and salt. Bring to a boil over high heat. Reduce heat to low; cover and simmer 10 to 15 minutes, or until chicken is tender and juices run clear when pierced with a fork. Remove to warm platter. In a large skillet heat margarine; add red pepper, onion and mushrooms and cook until onion is tender. Add evaporated milk, cream cheese, salt and black pepper. Cook and stir for 5 minutes. Stir in 1 1/2 cups cheese and chicken. Combine macaroni and broccoli with soup mixture. Pour into a baking dish; top with remaining cheese. Cover; bake for 20 to 30 minutes, until hot and bubbly. Serves 8.