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