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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 444.5
  • Total Fat: 11.5 g
  • Cholesterol: 59.1 mg
  • Sodium: 941.9 mg
  • Total Carbs: 59.6 g
  • Dietary Fiber: 9.2 g
  • Protein: 25.5 g

View full nutritional breakdown of Chicken Spaghetti Bake calories by ingredient
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Chicken Spaghetti Bake

Submitted by: SLCCOLE

Introduction

Great for leftover roasted chicken or turkey. A one dish meal. You can add any leftover gravy to the mix and make even better. But it isn't figured in.
Serves 4 very large helpings (2 cups) or 6 smaller helpings (1 1/2 cups). For smaller helpings figure 0.75 of a serving for calorie counting purposes.
Great for leftover roasted chicken or turkey. A one dish meal. You can add any leftover gravy to the mix and make even better. But it isn't figured in.
Serves 4 very large helpings (2 cups) or 6 smaller helpings (1 1/2 cups). For smaller helpings figure 0.75 of a serving for calorie counting purposes.

Number of Servings: 4

Ingredients

    3 pieces of leftover chicken , skin and bone removed
    (calories figured for 3 thighs)
    1 can Healthy Request Cream of Mushroom Soup
    10 Ritz crackers
    1/2 cup Parmesan Cheese, grated
    4 serving of Whole Wheat Spaghetti, cooked (4 cups)
    1 Onions, chopped
    1 Tbsp of garlic powder

Directions

Mix chopped chicken with soup and 2 tsp of garlic.

Cook the pasta with the onions and add the frozen broccoli 1/2 way through the cooking time. Drain and add all to the chicken mixture.

Crush the Ritz crackers and mix with Parmesan cheese and 1 tsp. of garlic.

Put in casserole dish sprayed with cooking spray and top with cheese. Bake in a 350 oven until bubbly and hot through. 25 minutes.

Number of Servings: 4

Recipe submitted by SparkPeople user SLCCOLE.






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