Jessica’s Chicken Spaghetti (This dish is a treat or potluck meal. Not diet friendly)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pounds of chicken breast1 pound box of dry spaghetti2 cans cream of mushroom soup (for added flavor replace one can with cream of mushroom and garlic)2 cans of cream of chicken soup2 small cans of mushroom pieces2 8 oz bags of sharp cheddar cheese¼ clove of garlic1 green bell pepper4 stalks of celery2 cups frozen peas¾ can of corn drained2 cans of Rotell drained½ cup of chicken broth or milk or heavy cream (broth more savory milk more creamy)1 tsp. Salt (optional) (or to taste)1 tbsp. Pepper (or to taste)1 tbsp. Parsley (or to taste)1 tbsp. Grill mates chicken rub (or to taste)1 tbsp Badia complete seasoning (or to taste)1 tbsp. Morton natures seasoning (or to taste)1 tbsp. Onion powder (or to taste)1 tbsp. Garlic powder (or to taste)
Cook spaghetti per package directions. Brown chicken with some of the seasoning. Combine celery, onion, green pepper and garlic in a food processer or chopper and set aside in a different dish. Once chicken is browned shred chicken by hand or chop in food processer. Combine ¾ of the spaghetti, all the chicken, soup, corn, 1 cup peas, mushrooms, Rotell, 1 to 2 cups of the vegetable mixture (depending on how much you like veggies) in a large casserole dish. Stir. Add ¾ of the bag of cheese to the mixture. Stir. Add spices until desired flavor (the above measurements are modest do not be afraid to experiment). Top with remaining cheese, parsley and complete seasoning. Cook at 350 degrees for an hour and a half or until the cheese is lightly brown and the casserole is heated completely through. Serve.
Note: You will have ¼ cup of corn, some veggie mixture and spaghetti left over. The spaghetti is perfect for a quick lunch and the corn and veggie is perfect for a meatloaf the next day.
This recipe serves our 6 person family with some left over (although the left overs rarely make it that long!)
Serving Size: Makes about 10-12 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GALNBLUE81.
Note: You will have ¼ cup of corn, some veggie mixture and spaghetti left over. The spaghetti is perfect for a quick lunch and the corn and veggie is perfect for a meatloaf the next day.
This recipe serves our 6 person family with some left over (although the left overs rarely make it that long!)
Serving Size: Makes about 10-12 2 cup servings
Number of Servings: 12
Recipe submitted by SparkPeople user GALNBLUE81.
Nutritional Info Amount Per Serving
- Calories: 539.7
- Total Fat: 21.7 g
- Cholesterol: 88.3 mg
- Sodium: 1,816.6 mg
- Total Carbs: 50.1 g
- Dietary Fiber: 6.2 g
- Protein: 34.5 g
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