Sunday, October 14, 2007

Chicken Spaghetti Casserole

* 8 oz. cooked chicken
*3 cups cooked spaghetti pasta (4 1/2 oz. dry)
*3 oz. Velveeta Light
*4 1/2 oz. canned chopped green chilies
* 1 can of 98% fat-free Cream of Mushroom Soup
*1/2 cup chopped onions
*1/2 cup bell pepper
* small can of mushrooms or package of fresh

Saute onion, green pepper, and mushrooms if using fresh in a little bit of olive oil.
Mix Velveeta wit soup and chilies and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x9 dish, cover with foil, and cook until heated through, about 10 minutes at 450 degrees. Serves 6.

WW points: 4

1 comment:

Annie said...

This version looks healthier than the one I have tried, I love that the ww points are figured too!