Chicken Spaghetti

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Recipe bySandylou

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Ingredients:

3/4
lb. spaghetti, uncooked
1
lb. boneless skinless chicken breasts, cut into bite-size pieces
3/4
lb. (12 oz.) VELVEETA, cut into 1/2-inch cubes
1
can (10-3/4 oz.) 98%-fat-free condensed cream of chicken soup
1
can (10 oz.) RO*TEL Diced Tomatoes & Green Chilies, undrained
1
can (4 oz.) mushroom pieces and stems, drained
1/3
cup milk

HEAT oven to 350ºF.

COOK spaghetti as directed on package, omitting salt.

MEANWHILE, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.

DRAIN spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray.

BAKE 30 to 35 min. or until heated through.
Ro*Tel is a product of ConAgra Foods, Inc.