Cheesy Chicken Spaghetti

1 Apr

lThis recipe is one of my favorite Weight Watcher recipes. It doesn’t seem like diet food at all, it’s comfort food. I found this recipe on a website called Halfmysize.com, which you can find here. If you haven’t checked out this website, you should. It’s full of great recipes and tips for Weight Watchers.

Cheesy Chicken Spaghetti

  • 16 ounces dry spaghetti, cooked
  • 1 lb Velveeta Light cheese
  • 12.5 oz. can chicken breast, drained and flaked
  • 10 3/4 oz. can 98% fat free cream of mushroom soup, undiluted
  • 10 3/4 oz. can 98% fat free cream of chicken soup, undiluted
  • 10 oz. can Rotel (diced tomatoes and green chilies)
  • 4 oz. can mushroom stems and pieces, drained
  • 1/2 cup water (I omitted)
  • 1 small onion, diced (I used onion powder)
  • 1 medium green pepper, diced (I omitted)
  • salt and pepper, to taste

This recipe originally calls to be cooked in the crock pot, but I think it gets to dry that way. I prefer to bake it. Cook spaghetti noodles, drain and put back into pan on stove. Combine all other ingredients and cook over medium heat until cheese melts. Transfer to 9 x 13 inch greased pan. Bake at 350 degrees for 30 minutes, or until golden brown. This makes 12 (1 cup)servings at 6 points each.

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One Response to “Cheesy Chicken Spaghetti”

  1. oneparticularkitchen April 1, 2009 at 11:46 AM #

    Yum!! I can’t believe that’s a WW recipe! Definitely one to try.

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