Chicken "Spaghetti"
- Number of Servings: 8
Ingredients
6oz Thin Spaghetti noodles, uncooked - broken into 1-2 inch pieces1 lb boneless, skinless chicken breasts, cooked and chopped2 CUPS Campbell's Healthy request Cream of Mushroom Soup 98% Fat Free/Reduced Sodium 1.5 cups Cheddar Cheese, shredded (divided)0.5 cup diced sweet Red Pepper0.5 cup diced Green Bell Pepper0.5 cup diced Onion2 cups Kitchen Basics Unsalted Chicken Stock 1/4 tsp Cayenne PepperSalt and pepper to taste
Preheat oven to 350.
Cook noodles according to package directions, omitting salt or fat. Cook al dente, drain, set aside.
While noodles are cooking, chop peppers and onion. Set aside.
Divide cheese into 2 portions: 1 cup and 0.5 cup.
In a large bowl, mix the soup, noodles, peppers, onion, chicken stock, chicken, cayenne pepper and 1 cup of the cheddar cheese. Salt & pepper if desired.
Spread into a 9x13 glass casserole dish and top with the remaining 0.5 cup of cheese.
(At this point, you can cover and refrigerate up to 2 days if you want to bake it later)
Bake at 350 for 40-45 minutes until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGPIE_NIGHT.
Cook noodles according to package directions, omitting salt or fat. Cook al dente, drain, set aside.
While noodles are cooking, chop peppers and onion. Set aside.
Divide cheese into 2 portions: 1 cup and 0.5 cup.
In a large bowl, mix the soup, noodles, peppers, onion, chicken stock, chicken, cayenne pepper and 1 cup of the cheddar cheese. Salt & pepper if desired.
Spread into a 9x13 glass casserole dish and top with the remaining 0.5 cup of cheese.
(At this point, you can cover and refrigerate up to 2 days if you want to bake it later)
Bake at 350 for 40-45 minutes until bubbly.
Number of Servings: 8
Recipe submitted by SparkPeople user MAGPIE_NIGHT.
Nutritional Info Amount Per Serving
- Calories: 279.4
- Total Fat: 10.0 g
- Cholesterol: 67.2 mg
- Sodium: 509.8 mg
- Total Carbs: 22.9 g
- Dietary Fiber: 1.8 g
- Protein: 24.2 g
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