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Chicken Spaghetti

Recipe By : Pam Wells, adapted*

4 Points Per Serving


8 ounces cooked chicken

3 cups cooked spaghetti -- 4 1/2 oz dry

3 ounces Velveeta Light

4 1/2 ounces chopped green chiles

1 can 98% fat free Cream of Mushroom Soup

1/2 cup chopped onions

1/2 cup bell pepper -- cooked w/spaghetti


Mix Velveeta with soup and chiles and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13x9" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450. Serve immediately.

Serving Size : 6

TIP: Bake some Pillsbury biscuits while the casserole is heating, and serve green beans on the side.

Per serving: 221 Cal, 4.3g Fat, 1.8g Fiber,

Note from Sue B: I have substituted 2 cans Swanson's Premium Chunk Chicken Breast for the cooked chicken, and it was very good! I keep it on hand for a quick dinner. It is also 4 Points.

*Original recipe called for regular Velveeta, and was 5 Points per serving.

Spice it up: You can spice it up, if you like it hot, by adding diced Rotel.

Shared by: Janey