Mexican Chicken Spaghetti - Large Quantity
- Number of Servings: 24
Ingredients
1 1/2 lbs. cooked boneless skinless chicken thighs, shredded1 3/4 lbs. cooked boneless skinless chicken breasts, shredded1 can Swanson's 99% Fat Free Chicken Broth30 oz. dry spaghetti, broken into 2-inch pieces11.5 oz. Tostitos Salsa Con Queso (1/2 of a 23-oz. jar)*2 cans Campbells Cheddar Cheese Soup3 cans Campbells Cream of Chicken & Mushroom Soup3 cans large black olives3 cups frozen yellow sweet corn, thawed & drained1/4 c. minced garlic3 t. garlic powder2 T. taco seasoning mix9 T. dehydrated chopped onion1 T. black pepper6 cups Sargento Reduced Fat 4 Cheese Mexican cheese, divided*Can substitute 3 cans of Campbells Nacho Cheese Soup for the Salsa Con Queso and 2 cans Cheddar Cheese Soup.
Cook spaghetti until al dente (still somewhat firm) in large stockpot with the chicken broth and water to cover. Place extra pot or bowl under a colander and drain the spaghetti, reserving the cooking liquid.
Combine meat from chicken thighs and breasts, spaghetti, and remaining ingredients through the black pepper, along with 3 cups of the cheese. Pour in cooking liquid until you reach the desired consistency, stirring after you add. Start with 2 to 3 cups and add more if needed. Pour into 3 9x13-inch baking dishes and top with remaining 3 cups of cheese.
To serve for dinner, bake at 350 for 35 to 45 minutes, until hot and bubbly. If making ahead, you can cover and refrigerate for up to two days, or cover with heavy-duty aluminum foil and freeze for up to six months. Thaw before baking as directed.
This also splits well into 6 8x8-inch baking dishes for freezing and/or exchanging with others.
Serving Size: Makes 24 servings, approximately 1 cup each
Number of Servings: 24
Recipe submitted by SparkPeople user ALILLAMB.
Combine meat from chicken thighs and breasts, spaghetti, and remaining ingredients through the black pepper, along with 3 cups of the cheese. Pour in cooking liquid until you reach the desired consistency, stirring after you add. Start with 2 to 3 cups and add more if needed. Pour into 3 9x13-inch baking dishes and top with remaining 3 cups of cheese.
To serve for dinner, bake at 350 for 35 to 45 minutes, until hot and bubbly. If making ahead, you can cover and refrigerate for up to two days, or cover with heavy-duty aluminum foil and freeze for up to six months. Thaw before baking as directed.
This also splits well into 6 8x8-inch baking dishes for freezing and/or exchanging with others.
Serving Size: Makes 24 servings, approximately 1 cup each
Number of Servings: 24
Recipe submitted by SparkPeople user ALILLAMB.
Nutritional Info Amount Per Serving
- Calories: 419.6
- Total Fat: 24.5 g
- Cholesterol: 70.3 mg
- Sodium: 1,121.6 mg
- Total Carbs: 43.5 g
- Dietary Fiber: 4.1 g
- Protein: 27.6 g
Member Reviews