Chicken Spaghetti

• 3 ounces Velveeta reduced fat cheese product
• 1 (10 ounce) can 98% fat-free cream of mushroom soup
• 4 12 ounces green chilies, chopped
• 8 ounces cooked chicken
• 3 cups cooked spaghetti or 4 12 ounces spaghetti
• 12 cup onion, chopped
• 12 cup bell pepper (cooked with spaghetti)

1. Mix Velveeta cheese with cream of mushroom soup and chilies and heat.
2. The cheese will melt without sticking.
3. Add cooked chicken, cooked spaghetti, onion, and bell pepper.
4. Pour into sprayed 13" x 9" dish; cover with foil.
5. Bake until heated thoroughly, approximately 10 minutes at 450 degrees Fahrenheit.
6. Serve immediately.

velveeta reduced fat cheese, cream of mushroom soup, green chilies, chicken, onion, bell pepper

Taken from www.food.com/recipe/chicken-spaghetti-213595 (may not work)