Low Cal Chicken Spaghetti

Name: Low Cal Chicken Spaghetti Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 12
Ingredients: 1 pkg of Ronzoni Healthy Harvest Multigrain Spaghetti; 1 can of Campbell's 98% Fat Free Cream of Chicken Soup; 1 can of Campbell's 98% Fat Free Cream of Mushroom Soup; 1 can of Rotel Original Diced Tomatoes; 1 red onion (medium); 1 8oz pkg of Kraft 2% Milk Colby and Jack Shredded Cheese

Number of Servings: 12

Ingredients

1 pkg of Ronzoni Healthy Harvest Multigrain Spaghetti1 can of Campbell's 98% Fat Free Cream of Chicken Soup1 can of Campbell's 98% Fat Free Cream of Mushroom Soup1 can of Rotel Original Diced Tomatoes1 red onion (medium)1 8oz pkg of Kraft 2% Milk Colby and Jack Shredded Cheese

Directions

Preheat oven to 350. Cook spaghetti to al dente and drain. Combine soups, onion and rotel diced tomatoes in a bowl.
Put spaghetti in a lightly greased 13x9" baking dish, mix in the soup/onion/tomato mixture v. well. Sprinkle cheese all over the top then cover and put in the oven for 30 mins. Uncover dish and bake for an additional 5 mins.

Number of Servings: 12

Recipe submitted by SparkPeople user FARRAHNICOLE.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving