From Anne S.

Chicken Spaghetti - 4 Points

I got this from the WW forum. We had it tonight and it is very
good. The only thing I did differently was to saute the onions and
peppers in Pam. I did add the Rotel. DH loved it and wants to have
it again.

Anne S.

This is easy and tastes great! Sue B

* Exported from MasterCook *

Chicken Spaghetti - 4 Points

Recipe By : Pam Wells, adapted*
Serving Size : 6 Preparation Time :0:00
Categories : Casseroles Chicken Or Turkey

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 degrees. Serve immediately. 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, 4 Points.

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 by Pam Wells, WW Recipe Exchange Oct. '97-
re-submitted to WW forum by Sue B 3/19/98. Resubmitted by Sue
B 1-20-00.

*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.