Chicken Spaghetti
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 319.8
- Total Fat: 13.9 g
- Cholesterol: 33.7 mg
- Sodium: 901.1 mg
- Total Carbs: 26.2 g
- Dietary Fiber: 2.7 g
- Protein: 24.8 g
View full nutritional breakdown of Chicken Spaghetti calories by ingredient
Introduction
This recipe has been in my family for over 50 years. It is delicious, and easy to make large quantities for freezing and eating later. This recipe has been in my family for over 50 years. It is delicious, and easy to make large quantities for freezing and eating later.Number of Servings: 8
Ingredients
-
1 cooked medium chicken or about 2 lbs boneless skinless chicken breast
1 box long spaghetti
1.5 cups Velveeta cheese
3/4 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 tbsp. butter
1-2 cans tall diced tomatoes
1-2 cans pimentos
1-2 cups of chicken broth
Salt and pepper to taste
Directions
Boil chicken in chicken broth and 6-8 cups water
After chicken is cooked, remove chicken from water. Cube or shred chicken while spaghetti cooks.
Use same water and broth mix to cook spaghetti until tender.
Saute` onion , green pepper, and celery in heavy skillet with butter.
Add tomatoes, chicken, pimentos, and seasoning to skillet.
Combine all ingredients with spaghetti and mix well.
Put in casserole dish and bake in 350 degree oven until cheese melts. Serve hot.
For freezing - grease casserole dish with butter.
Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PHEDRA13.
After chicken is cooked, remove chicken from water. Cube or shred chicken while spaghetti cooks.
Use same water and broth mix to cook spaghetti until tender.
Saute` onion , green pepper, and celery in heavy skillet with butter.
Add tomatoes, chicken, pimentos, and seasoning to skillet.
Combine all ingredients with spaghetti and mix well.
Put in casserole dish and bake in 350 degree oven until cheese melts. Serve hot.
For freezing - grease casserole dish with butter.
Makes 8-10 servings.
Number of Servings: 8
Recipe submitted by SparkPeople user PHEDRA13.