Ingredients
8 oz. cooked diced chicken
3 cups cooked spaghetti
5 oz. lite Velveeta, cubed and melted
1 can FF cream mushroom soup
1/2 c. chopped onion
1/2 bell pepper
Option Rotel for spice
Instructions
mix ingredients, pour into 8x11 pan. heat thoroughly for 15 minutes @ 350* Tip: mix Velveeta with soup and heat, cheese will melt without sticking. Makes 6 servings
It was very easy to make and I did it while working out! (My husband did do alot of the prep work...he is a doll!:)
Hey Christie!
ReplyDeleteI tried the chicken spaghetti tonight. Pretty delicious! And leftovers. Thanks for sharing the recipe.
Hi Karen! Christopher told me that it went over pretty well! Try the cheesy chicken enchiladas! THey are even better and cheesier!
ReplyDelete