Cheesy Chicken Bake
4 boneless, skinless chicken breasts
1 can fat free Cream of Chicken soup
1 can fire roasted tomatoes
8 oz. light Velveeta, cubed
2 med. spaghetti squash, cooked and removed from skin (you can use spaghetti noodles if you want)
Cut up chicken into bite sized pieces and cook on stove top in water until done and water is evaporated. Stir in soup, tomatoes and Velveeta. Cook until cheese (or whatever that is) is melted. Mix in squash and put in a casserole dish. Bake at 350 degrees for 30 minutes.