Chicken Tetrazinni
- Number of Servings: 8
Ingredients
1 box whole wheat spagetti-12-13 0z1 1/2 tsp vegtable oil1/2 tsp salt1 1/2 tablespoon butter or margarine1 onion chopped2 cloves garlic minced1 cans condensed 98% fat free cream soup, I used chix and mushroom1 cup chix broth1 tsp seasoning salt3 cups shredded cheese (cheddar)4 cups cooked and cubed chicken breast2 tablespoons parsley1 green pepper chopped
Preheat oven to 350 degrees
Cook spagetti according to pkg directions ,add oil and salt to water and drain
In large saucepan over med heat, melt butter. Add onion and garlic. Cook stiring occasionally for 2 minutes. Add soup, broth, seasoned salt, and 1 1/2 cups of cheese. Cook and stir until cheese melts. Add spaghetti and chicken. Transfet into a 9X13 baking pan. Cover with foil
Bake a 350 degrees for 30 min or until bubbly
remove foil and sprinkle with remaining cheese. Continue baking until cheese melts. Sprinkle with parsley and bell pepper and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JODIS312.
Cook spagetti according to pkg directions ,add oil and salt to water and drain
In large saucepan over med heat, melt butter. Add onion and garlic. Cook stiring occasionally for 2 minutes. Add soup, broth, seasoned salt, and 1 1/2 cups of cheese. Cook and stir until cheese melts. Add spaghetti and chicken. Transfet into a 9X13 baking pan. Cover with foil
Bake a 350 degrees for 30 min or until bubbly
remove foil and sprinkle with remaining cheese. Continue baking until cheese melts. Sprinkle with parsley and bell pepper and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JODIS312.
Nutritional Info Amount Per Serving
- Calories: 325.3
- Total Fat: 13.4 g
- Cholesterol: 75.2 mg
- Sodium: 870.8 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.4 g
- Protein: 29.6 g
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