Servings: 6

Weight Watcher Smart Points: 36

Preparation Time: 20 Minutes

Cooking Time: 35 Minutes

Ready In: 55 Minutes


  • 8 oz American Cheese Slices or Velveeta (I used low fat)
  • 1 stick butter
  • Club Crackers, crushed with pats of butter (optional topping)
  • 1 can cream of mushroom soup
  • 1/2 cup flour
  • 2 cups milk
  • 1 6-ounce package mushrooms, sliced
  • olive oil
  • 1 large onion, diced
  • 2-3 lbs chicken, cooked and shredded
  • 1 lbs spaghetti noodles, cooked (I used whole wheat, be sure to under-cook by about 4-5 minutes.)


  1. In a large stockpot, saute onions in olive oil, add mushrooms half way through cooking
  2. Remove from pan and set aside
  3. In the same pot, melt butter on low
  4. Whisk in flour and milk until smooth
  5. Add cheese and cook until melted
  6. Add mushroom soup; cook until combined
  7. Stir in shredded chicken and mushroom/onion mixture
  8. Add noodles and carefully toss with tongs
  9. Try not to mush or tear noodles
  10. Pour into a 9×13 casserole dish
  11. Optional Topping: Top with club crackers, and pats of butter
  12. Bake at 375 degrees for 35 minutes, or until bubbly.

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