Chicken Spaghetti

We tried this recipe tonight for dinner.  It is called Chicken Spaghetti and it was fabulous.  Really, this doesn't taste low calorie at all, yet it is.   The entire 9 x 13 pan was 1570 calories...and between 4 of us we only ate half the pan.  Ryan's friend was over and wanted seconds!  This is another recipe that I will definitely make again...and not just when we are watching our calories.  Believe me, I hate recipes that taste low fat and low calorie...I would rather not eat.  This was so full of flavor!!!  It will be great for lunch tomorrow.

Chicken Spaghetti 

Ingredients

*8 ounces cooked chicken shredded

*3 cups cooked spaghetti- 4 1/2 oz dry
*4 ounces Velveeta Light
*1 can of rotel
*1 can 98% Fat Free Cream of Mushroom Soup
*1/2 cup chopped onions
*1/2 cup green bell pepper chopped

Directions

1. Cook chicken. You can either use rotisserie chicken or boil your own. Shred after cool. Cook spaghetti noodles according to box directions but add the chopped green pepper in the saucepan with the noodles while cooking.

2. In a large sauce pan over MEDIUM heat mix Velveeta, soup, and rotel. Make sure not to turn on too high because the velveeta will burn on the bottom of the sauce pan. Add the remaining ingredients after the cheese has melted in with the soup and rotel.

3. Pour the mixture into a 9x13 pan, cover with foil and cook until heated through (about 10-15 min at 450.)