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.
Preparation
Mix all ingredients. Pour into sprayed dish. Cover and bake until heated thouroughly. Oven 350
6 servings: 5pts. each