1 C Chicken, cooked and chopped
8 oz. thin spaghetti, broken in half
1 1/4 C shredded Mexican style cheese, divided
1/2 medium onion, diced
1/4 C diced bell peppers, your preference of color(s)
1/2 tsp salt
1/8 tsp red pepper
1/4 tsp lemon pepper
1 10.75 oz. can cream of mushroom soup
1/2 C chicken broth
Preheat oven to 350 degrees. Spray 8x8 baking dish with cooking spray. Cook spaghetti until al dente. Sauté peppers and onions. Reserve 1/2 C shredded cheese. Add remaining ingredients and stir into noodles. Pour into baking dish and top with reserved shredded cheese.
Bake about 45 minutes until thoroughly heated. Cover with foil if cheese starts to brown.
Makes 4 servings.
