8 oz cooked chicken ( I used 2 regular sized boneless, skinless chicken breasts)
3 cups cooked spaghetti - 4 1/2 oz dry
3 ounces Velveeta light cheese
4 1/2 oz chopped green chiles
1 can 98% fat free cream of mushroom soup
1/2 c chopped onions
1/2 c chopped bell pepper - cooked with spaghetti
Mix Velveeta with soup and chiles and heat. The cheese will melt without sticking. Add remaining ingredients, pour inot sprayed 13x9 dish, cover with foil and cook until heated thoroughly, approximately 10 minutes at 450*. Serve immediately.
I did not cover it when I cooked it and it turned out fine. Also, you may want to break the spaghetti before you cook it so it is easier to cut into portions. I also cut this into 8 servings.
6 servings
4 pts per serving