Chicken Spaghetti |
Course : Chicken
Serves: 3 |
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Ingredients:
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 |
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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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