Chicken Spaghetti

Course : Chicken
Serves: 3
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8 ounces boneless skinless chicken breast halves, cooked and cubed
3 cups cooked spaghetti -- 4 1/2 oz. dry
3 ounces cheddar cheese -- lowfat, shredded (mexican), cubed and melted
1 can cream of mushroom soup
1/2 cup chopped onions
1/2 cup bell pepper -- steamed

Preparation / Directions:

Mix all ingredients. Pour into sprayed dish. Heat thoroughly. TIPS: Mix Velveeta with soup and heat. The cheese will melt without sticking. Spice it up: You can spice it up, if you like it hot, by adding diced Rotel.

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