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Chicken Spaghetti

3 Boneless, Skinless Chicken Breasts Boiled
Mixed Herbs
1 Can Tomatoes
1 Can Green Chilies
1 Cup Fresh Graded Cheddar Cheese
1 Cup Fresh Shredded Velveeta Cheese
1 12 Ounce Package Spaghetti

Serving Size 6
280 Calories Per Serving
11 Grams Of Fat

Cooking Directions:
Preheat oven to 350. Shred cooked chicken into a large bowl. Add tomatoes, Soup, Cheddar cheese and Velveeta cheese along with the herbs mix. Boil spaghetti according to the package directions and strain. Add to the chicken mixture and blend well. Pour into 3 quart baking dish, cover and bake for 35 minutes.
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