ANN COX EASTES / KROGER
HEALTHY MEXICAN CASSEROLE
3 c cooked chicken (shredded or cubed)
6-8 oz angel hair spaghetti (cooked according to package directions)
1 (10 3/4-oz) can reduced fat cream of chicken soup
1 (103/4-oz) can reduced fat cream of mushroom soup
8 oz reduced fat American pasturized cheese food, cubed
1 (10-oz) can diced tomatoes and green chilies
1 (4-oz) can diced green chilies
¼ c chicken broth
Combine both soups, cheese, diced tomatoes and green chilies in a large saucepan and stir to heat over low heat until cheese melts and mixture combines. Add chicken, spaghetti and chicken broth and stir to mix. Pour into a 9 X 13-inch baking dish. Bake at 350F for 35-45 minutes or until mixture becomes hot and bubbly. Yield: 6-8 servings.
