• Cooking Time: 1 hour
  • Servings: 10
  • Preparation Time: 10 minutes


This tastes like queso with chicken and pasta...this version is lightened up.

Freezes well.


  • 1 pkg chicken breasts (4)
  • 2 oz dry wheat spaghetti
  • 1 can l-f cream of chicken soup
  • 1 can l-f cream of mushroom soup
  • 1 can Ro-Tel
  • 1 can low fat chicken broth
  • 6 oz l-f Velveeta cheese


  • Boil the chicken, cut into bite size pieces. Cook the spaghetti per package directions. While the chicken and spaghetti are cooking, combine the soups, Ro-Tel and broth in a large mixing bowl. Add the cooked chicken and cooked spaghetti to the soup mixture and mix well. Dump the mixture into a 9x13 cake pan. Top with cut up Velveeta cheese. Cover with foil, and bake at 350 degrees for one hour.


Author Credit: User on Sparkpeople

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