Cheesy Chicken Spaghetti

This was another recipe I got from the Recipe Review board on WW. It's definitely a "comfort food" recipe, and super easy. We used regular spaghetti noodles, but you could use other shapes for different textures/variety. The picky eaters? Loved it! David's dad was told the "brown specks" (mushrooms) were black olives (he thinks he doesn't like many vegetables; if only he knew!), and his nephew didn't even question what it was. We also made garlic cheese bread with hamburger buns, a little melted butter, garlic salt, and just a touch of mozzarella cheese!

POINTS® Value: 6
Servings: 6

Ingredients

8 oz uncooked whole-wheat pasta
1/2 pound(s) Kraft Velveeta Light Reduced-Fat Pasteurized Processed Cheese Product
6 oz uncooked boneless, skinless chicken breast
10 3/4 fl oz canned cream of chicken soup made with fat-free milk, undiluted
4 oz mushroom(s), sliced or diced
10 oz canned tomatoes with green chilies, drained
2 tbsp whole wheat bread crumbs
1 tbsp Parmesan cheese

Instructions

Cook and drain pasta. Cook chicken, and cut into bite-sized pieces (We're going to try shredding it next time, just for something different!)
Mix velveeta, soup, chicken, mushrooms, and Rotel. Stir to combine and melt over low heat. Add spaghetti.
Pour into a casserole dish (sprayed with PAM. Sprinkle with bread crumbs and cheese.
Cook at 350* for 30 min or until bubbly. (It only took 10-15 minutes for me)