Chicken Spaghetti

When I first saw this recipe I thought it looked really unappetizing.  Now it’s a comfort food favorite at our house.

6 oz cooked chicken
3 c cooked spaghetti (4.5 oz dry)
4 oz Velveeta
1 can cream of mushroom soup
½ c chopped onions
½ c chopped bell pepper

Saute onion and bell pepper in pan coated with spray until tender.  Mix Velveeta and soup, heat until cheese is melted.  Combine all ingredients , and pour into sprayed square (or 1 1/2 quart) casserole dish.  Heat in oven at 350 until hot.

(If you use 98% ff soup and Velveeta light, it is 4 servings @ 5 WW points each)


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