Chicken Spaghetti

1/2		Medium Bell Pepper
4  sticks		Celery Sticks
1		Small Onion
1  dash		Salt
1  pinch		Pepper
10  ounces		Rotel
6  ounces		Velveeta Cheese
10-3/4  ounces		Campbell's 98% Fat Free Cream of Mushroom Soup
1  cup		Water
6-5/8  ounces		Ronzoni Healthy Harvest Whole Wheat Spaghetti Noodles
1  lb.		Boneless Skinless Chicken Breast
1  cup		Great Value Mild Shredded Cheddar Cheese

Tip: For nutritional information on all the ingredients in Chicken Spaghetti just click on each ingredient name. Then adjust the serving size for any Chicken Spaghetti ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

1.) Chop all the vegetables.
2a.) Place chicken breasts in a large pot and cover with water. Add the chopped vegetables.

or

2b.) Saute the vegetables in a saute pan.
3.) Let chicken boil until it is done. Let cool and pour off the water.
4.) Shred or chop the chicken into bite size pieces.
5.) To the pot add vegetables, Rotel, Mushroom Soup, the chunked Velveeta, and the spaghetti noodles. Also add the water if mixture seems too thick.
6.) Add salt and pepper to taste.
7.) Transfer the mixture to a casserole dish that has been sprayed with cooking spray and top with the grated cheddar cheese.
8.) Bake in the oven at 350 degrees until cheese has melted. Then serve.