Chicken Spaghetti
6 ounces cubed or shredded, cooked white meat chicken
1 can 98% fat free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup skim milk
9 ounces Velveeta Light
3 cups cooked spaghetti
1/2 can Rotel tomatoes and chilies
Salt and pepper as desired
Prepare chicken. Cut up onions and peppers and saute. Boil spaghetti. Mix all ingredients and bake at 350 for 30-40 minutes or until hot.
6 Servings
5 WW Points per serving
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