Monday, September 22, 2008
~Tempt My Tummy Tuesday~ Chicken Spaghetti~
12 oz cooked chicken
3 cups spaghetti
4 oz Mexican Velveeta (cubed & melted)
1 can 98% fat free cream of mushroom soup
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 can Rotel tomatoes (use whatever strength you can stand)
Sauté onions and peppers. Cook spaghetti. Mix all ingredients. Pour into
a greased baking dish (I used an 8 x 11 size) and bake at 400 degrees for
approximately 20 minutes.
Have a great day!