Cheesy Chicken Spaghetti

Ingredients

1 lb boneless skinless chicken breast

1 (16 oz) package whole wheat spaghetti noodles

1 can low sodium, fat free chicken broth

½ bag of frozen blend onions, bell pepper and celery (I used half of a fresh onion and bell pepper)

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

1. Boil chicken with chicken broth, then add salt and pepper to taste. 

2. Cool meat and pull apart. Cook spaghetti in broth and also sauté onion, bell 

pepper and celery blend in small amount of chicken broth and 1-2 teaspoons lite butter.

3. Add vegetables to spaghetti and stir in chicken, cheese and rotel. Stir over medium heat until cheese is melted.

4. Add cream of mushroom and chicken soups. Then place in casserole dish and

bake at 350 for 20 minutes.