Connie’s Chicken Spaghetti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 serving "Great Value" Spaghetti, Thin (2 oz) 1.5 cup 98% Fat Free Campbell's Cream of Mushroom Soup (by MILMEDICGIRL) 1.5 cup Campbell's Cream of Chicken Soup (98% fat free) 1.5 cup Campbell's 98% Fat Free Condensed Soup, Cream of Celery (by AJTURLEY77) 2 cup Velveeta 1/2 the fat 2.5 serving Diced tomatoes & Green Chillis Rotel, 10oz can 2.5 serv in can (by KITKAT734) 3 serving Baked Chicken Breast, skinless (1 breast) .5 cup, chopped Onions, raw 1 cup Mushrooms, canned
Boil the chicken breast until tender. Cool and cut into cubes or shred. Cook spaghetti according to package directions adding the chopped onion to the water. Drain and set aside. Combine the soups (3 cans), Rotel, Velveeta and mushrooms in large bowl. Microwave in one minute increments until cheese is melted. Add the cooked chicken, spaghetti and onions. Pour into large casserole dish or 9x13 baking pan. Bake for 30 minutes (or until bubbly) at 350*. Serves 8 generously.
Serving Size: 1/8 of recipe
Number of Servings: 8
Recipe submitted by SparkPeople user CONJOM55.
Serving Size: 1/8 of recipe
Number of Servings: 8
Recipe submitted by SparkPeople user CONJOM55.
Nutritional Info Amount Per Serving
- Calories: 443.7
- Total Fat: 7.2 g
- Cholesterol: 45.8 mg
- Sodium: 1,273.8 mg
- Total Carbs: 68.8 g
- Dietary Fiber: 4.7 g
- Protein: 24.1 g
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