Chicken Spaghetti

INGREDIENTS

• 2 (10 ounce) cans diced tomatoes with green chilies, reduced sodium 
• 2 cups chopped, boiled chicken 
• 8 ounces spaghetti noodles, whole wheat 
• 1 cup processed cheese loaf, cubed 
• 1 Tablespoon vegetable oil 
• 1 (12 ounce) bag frozen bell pepper and onion blend 
• 1 (12 ounce) bag frozen broccoli florets or broccoli cuts 
• 1 cup chicken broth, low sodium 
• 1 (10 ounce) can cream of mushroom soup, low sodium 
• 1 (10 ounce) can cream of chicken soup, low sodium 
• 1 teaspoon garlic powder 
• 2 Tablespoons dried onion flakes 
• Vegetable oil spray or vegetable oil 
• ½ cup cheddar cheese, shredded

DIRECTIONS

1. Preheat oven to 350°F. 
2. Wash your hands well with soap and warm water for at least 20 seconds. 
3. Drain tomatoes and green chilies. 
4. Remove skin from chicken and wash your hands well with soap and warm water for at least 20 seconds. 
5. Boil chicken in a large pot until chicken reaches an internal temperature of 165°F. Remove meat from bone and chop. Set aside. 
6. Break noodles in half and cook in same pot according to package directions. Drain, and set aside. 
7. Cut cheese loaf into 1-inch cubes. Set aside. 
8. In same pot, sauté vegetables over medium heat in oil until tender and slightly browning, stirring occasionally, 5 minutes. 
9. Add broth, soups, diced tomatoes with green chilies, garlic powder, and onion flakes. Heat until bubbly over medium heat. Add cheese cubes to mixture. Allow cheese to melt and thicken mixture. Add cooked chicken and noodles. Stir to combine. 
10. Spray a 9 x 13 baking dish with vegetable oil cooking spray. Pour mixture into baking dish. 
11. Top with cheddar cheese. Bake 30-40 minutes, or until cheese is melted. 
12. Refrigerate leftovers within 2 hours.