submitted by Ruth Sheppard
8 oz. diced cooked chicken
3 oz. Velveeta® Mexican hot cheese, cubed
2 c. cooked spaghetti
½ c. onion, diced
½ c. green bell pepper, diced
1 can low-fat cream of mushroom soup
Mix all ingredients together and place in casserole dish that has been sprayed with cooking spray. Bake at 350º until cheese melts and browns slightly. About 20-25 minutes. Makes 4 servings.