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Ingredients
- 8 oz. cooked chicken, diced or cubed
- 3 cups cooked spaghetti, (5oz. dry)
- 1 can 98% FF cream of mushroom
- 1 can Rotel, drained
- 1/2 cup each: chopped onion, bell papper sauteed in Pam
- 3 oz. Mexican Velveeta, cubed and melted.
Method
- Mix all ingredients. Pour into sprayed dish. Cover and bake until heated thouroughly.
- Oven 350
- 6 servings: 5pts. each