•      2 cups of thin spaghetti (cut into pieces)
  •      1 cup of low-fat cheddar cheese (shredded)
  •      3 tablespoons of I Can't Believe It's Not Butter┬«
  •      4 free-range chicken breasts (cooked and cut up)
  •      1/3 cup of low-fat mayonnaise dressing
  •      1 cup of low-sodium mushroom soup
  •      1 cup of low-sodium chicken broth
  •      Breadcrumbs


  1. Cook spaghetti and drain, cut spaghetti into smaller lengths.
  2. Add together the cooked chicken pieces, low-fat cheddar cheese, I Can't Believe It's Not Butter®, low-sdoium mushroom soup, low-fat mayonnaise, and low-sodium chicken broth.
  3. Spread mixtures and spaghetti into a 9x3 oven dish with breadcrumbs on top.
  4. Bake at 350 degrees for 20 minutes covered with aluminum foil.
  5. Continue cooking for 10 minutes without aluminum foil until brown.