koani
07-07-2000, 09:51 AM
Terrific 20's
* Exported from MasterCook *
Chicken Spaghetti
Recipe By : Pam Wells
Serving Size : 6 Preparation Time :0:20
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked chicken
3 cups cooked spaghetti -- 4-1/2 oz. dry
3 ounces Mexican Velveeta -- cubed and melted
1 can Cream of Mushroom soup -- 98% Fat Free
1/2 cup chopped onions
1/2 cup bell pepper -- steamed
Mix all ingredients. Pour into sprayed dish. Heat thoroughly.
- - - - - - - - - - - - - - - - - -
NOTES : 5 Points
TIPS: Mix Velveeta with soup and heat. The cheese will melt without sticking. Spice it up: You can spice it up, if you like it hot, by adding diced Rotel.
NOTES : Pam Wells, WW Recipe Exchange Oct. '97- re-submitted to WW forum by Sue B 3/19/98.
------------------
- Jess
232.4/202.6/155(WW)
Journal: http://www.geocities.com/weigh2gone
* Exported from MasterCook *
Chicken Spaghetti
Recipe By : Pam Wells
Serving Size : 6 Preparation Time :0:20
Categories : Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 ounces cooked chicken
3 cups cooked spaghetti -- 4-1/2 oz. dry
3 ounces Mexican Velveeta -- cubed and melted
1 can Cream of Mushroom soup -- 98% Fat Free
1/2 cup chopped onions
1/2 cup bell pepper -- steamed
Mix all ingredients. Pour into sprayed dish. Heat thoroughly.
- - - - - - - - - - - - - - - - - -
NOTES : 5 Points
TIPS: Mix Velveeta with soup and heat. The cheese will melt without sticking. Spice it up: You can spice it up, if you like it hot, by adding diced Rotel.
NOTES : Pam Wells, WW Recipe Exchange Oct. '97- re-submitted to WW forum by Sue B 3/19/98.
------------------
- Jess
232.4/202.6/155(WW)
Journal: http://www.geocities.com/weigh2gone