Chicken spaghetti
- Number of Servings: 6
Ingredients
lb cooked spaghetti 2 (10 3/4 ounce) cans cream of mushroom soup 2 (10 ounce) cans original Rotel tomatoes 1 cup chicken broth 1 (1 3/8 ounce) package mccormick's spaghetti sauce mix (dry in envelope) 1 teaspoon garlic salt 1/2 teaspoon pepper 1/3 cup chopped green pepper (I used more, and even added some red bell pepper just because I had some on hand) 1/2 cup chopped onion (I use about 3/4 c) 1 cup cheddar cheese 5 chicken breasts, boiled and cut into bite sized pieces (could use thighs and breasts)
Directions
1Break spaghetti in half or thirds, and cook spaghetti and drain.
2Mix with rest of ingredients EXCEPT cheese.
3Spread in large, sprayed pan.
4Distribute cheese over top.
5Bake at 350 covered for 45 minutes, uncovered for 15 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SEESKO.
1Break spaghetti in half or thirds, and cook spaghetti and drain.
2Mix with rest of ingredients EXCEPT cheese.
3Spread in large, sprayed pan.
4Distribute cheese over top.
5Bake at 350 covered for 45 minutes, uncovered for 15 minutes.
Number of Servings: 6
Recipe submitted by SparkPeople user SEESKO.
Nutritional Info Amount Per Serving
- Calories: 451.7
- Total Fat: 10.3 g
- Cholesterol: 118.0 mg
- Sodium: 982.1 mg
- Total Carbs: 30.7 g
- Dietary Fiber: 1.7 g
- Protein: 55.7 g
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