INGREDIENTS
16 oz
cooked spaghetti
1 lb
reduced fat cheese
12 1/2 oz
chicken breasts
10 3/4 oz
cream of mushroom soup
10 3/4 oz
cream of chicken soup
10 oz
diced tomatoes with green chilies
4 oz
mushroom
1/2 cup
water
1 small
onion
1 medium
green bell pepper
1 serving
Salt & Pepper