Chicken Tetrazinni
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 325.3
- Total Fat: 13.4 g
- Cholesterol: 75.2 mg
- Sodium: 870.8 mg
- Total Carbs: 23.1 g
- Dietary Fiber: 3.4 g
- Protein: 29.6 g
View full nutritional breakdown of Chicken Tetrazinni calories by ingredient
Number of Servings: 8
Ingredients
-
1 box whole wheat spagetti-12-13 0z
1 1/2 tsp vegtable oil
1/2 tsp salt
1 1/2 tablespoon butter or margarine
1 onion chopped
2 cloves garlic minced
1 cans condensed 98% fat free cream soup, I used chix and mushroom
1 cup chix broth
1 tsp seasoning salt
3 cups shredded cheese (cheddar)
4 cups cooked and cubed chicken breast
2 tablespoons parsley
1 green pepper chopped
Directions
Preheat oven to 350 degrees
Cook spagetti according to pkg directions ,add oil and salt to water and drain
In large saucepan over med heat, melt butter. Add onion and garlic. Cook stiring occasionally for 2 minutes. Add soup, broth, seasoned salt, and 1 1/2 cups of cheese. Cook and stir until cheese melts. Add spaghetti and chicken. Transfet into a 9X13 baking pan. Cover with foil
Bake a 350 degrees for 30 min or until bubbly
remove foil and sprinkle with remaining cheese. Continue baking until cheese melts. Sprinkle with parsley and bell pepper and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JODIS312.
Cook spagetti according to pkg directions ,add oil and salt to water and drain
In large saucepan over med heat, melt butter. Add onion and garlic. Cook stiring occasionally for 2 minutes. Add soup, broth, seasoned salt, and 1 1/2 cups of cheese. Cook and stir until cheese melts. Add spaghetti and chicken. Transfet into a 9X13 baking pan. Cover with foil
Bake a 350 degrees for 30 min or until bubbly
remove foil and sprinkle with remaining cheese. Continue baking until cheese melts. Sprinkle with parsley and bell pepper and serve.
Number of Servings: 8
Recipe submitted by SparkPeople user JODIS312.