Chicken Spaghetti
4 oz can mushrooms (drained)
4 oz Light Velveeta Cheese
2 cups cooked spaghetti
1 pkg. chicken gravy
1 can Rotel tomatoes
1/4 C water
8 oz cooked diced chicken breasts
Mix together. Put in 8x8 casserole dish or baking pan (covered). Bake at 375 for 25 minutes.
4 servings = 8 points plus each
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