Prep
15-30 mins
Cook
35 MIN
Calories
300
Ingredients
3/4 lb
spaghetti, uncooked
1 lb
boneless skinless chicken breasts, cut into bite-size pieces
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
Instructions
Step 1
Heat oven to 350ºF.
Step 2
Cook spaghetti as directed on package, omitting salt.
Step 3
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.
Step 4
Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 13x9-inch pan sprayed with cooking spray.
Step 5
Bake 30 to 35 min. or until heated through.