Cheesy Chicken Spaghetti
This is a healthier version of Cheesy Chicken Spaghetti and it's really easy to throw together on a weeknight.
Cheesy Chicken Spaghetti
Yields: 6-8 servings
Ingredients:
1 lb shredded chicken
1 (16 oz) package whole wheat spaghetti noodles
½ a fresh onion and bell pepper chopped
1 pound of 2% reduced fat cheddar cheese
2 cans Rotel tomatoes diced
1 can low fat cream of chicken soup
1 can low fat cream of mushroom soup
1 small 4 oz can diced mushrooms (optional)
Instructions:
Preheat the oven to 350 degrees. Cook the spaghetti according to the package and set aside when done. In a large pan, sauté the onion and bell pepper in small amount of oil olive for about five minutes or until tender. Add the spaghetti, chicken, cheese and Rotel to the pan with the vegetables. Stir over medium heat until the cheese is melted. Once the cheese is melted, add the cream of mushroom and cream of chicken soups and place in a casserole dish. Bake uncovered for 20 minutes.
*I like to put extra shredded cheese on the top before baking it to make it extra cheesy!