Chicken Spaghetti - 4 points per serving
6 servings
Recipe By : Pam Wells, adapted*
8 ounces cooked chicken
3 cups cooked spaghetti - 4 1/2 oz dry
3 ounces Velveeta Light
4 1/2 ounces chopped green chilies
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 chilies and heat. The cheese will melt without sticking. Add remaining ingredients. Pour into sprayed 13" x 9" dish, cover with foil, and cook until heated thoroughly approximately 10 minutes at 450ºF. Serve immediately.
posted by Cindy-Lou | 10:53 AM
2 Comments:
a serving = a cup?
The recipe makes 6 servings (see top of recipe), so one serving would be 1/6 of the entire dish. Hope that helps!
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