Jessica’s Chicken Spaghetti (This dish is a treat or potluck meal. Not diet friendly)

Jessica’s Chicken Spaghetti (This dish is a treat or potluck meal. Not diet friendly)
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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 539.7
  • Total Fat: 21.7 g
  • Cholesterol: 88.3 mg
  • Sodium: 1,816.6 mg
  • Total Carbs: 50.1 g
  • Dietary Fiber: 6.2 g
  • Protein: 34.5 g



Introduction

Inspired by Glenda, a wonderful mother and cook.
The picture is taken from the internet. I didn't have my camera on me when I made this. I picked a picture that looks almost exactly like mine does when it is done. Inspired by Glenda, a wonderful mother and cook.
The picture is taken from the internet. I didn't have my camera on me when I made this. I picked a picture that looks almost exactly like mine does when it is done.
Number of Servings: 12

Ingredients

    2 pounds of chicken breast
    1 pound box of dry spaghetti
    2 cans cream of mushroom soup (for added flavor replace one can with cream of mushroom and garlic)
    2 cans of cream of chicken soup
    2 small cans of mushroom pieces
    2 8 oz bags of sharp cheddar cheese
    ¼ clove of garlic
    1 green bell pepper
    4 stalks of celery
    2 cups frozen peas
    ¾ can of corn drained
    2 cans of Rotell drained
    ½ cup of chicken broth or milk or heavy cream (broth more savory milk more creamy)
    1 tsp. Salt (optional) (or to taste)
    1 tbsp. Pepper (or to taste)
    1 tbsp. Parsley (or to taste)
    1 tbsp. Grill mates chicken rub (or to taste)
    1 tbsp Badia complete seasoning (or to taste)
    1 tbsp. Morton natures seasoning (or to taste)
    1 tbsp. Onion powder (or to taste)
    1 tbsp. Garlic powder (or to taste)

Tips

Just play with it. Rot-ell can make this dish quite spicy. Use canned tomatoes if too hot. Since this meal is put together fully cooked you can taste as you go. That way the spices are made for you and your family. Enjoy.


Directions

Cook spaghetti per package directions. Brown chicken with some of the seasoning. Combine celery, onion, green pepper and garlic in a food processer or chopper and set aside in a different dish. Once chicken is browned shred chicken by hand or chop in food processer. Combine ¾ of the spaghetti, all the chicken, soup, corn, 1 cup peas, mushrooms, Rotell, 1 to 2 cups of the vegetable mixture (depending on how much you like veggies) in a large casserole dish. Stir. Add ¾ of the bag of cheese to the mixture. Stir. Add spices until desired flavor (the above measurements are modest do not be afraid to experiment). Top with remaining cheese, parsley and complete seasoning. Cook at 350 degrees for an hour and a half or until the cheese is lightly brown and the casserole is heated completely through. Serve.
Note: You will have ¼ cup of corn, some veggie mixture and spaghetti left over. The spaghetti is perfect for a quick lunch and the corn and veggie is perfect for a meatloaf the next day.
This recipe serves our 6 person family with some left over (although the left overs rarely make it that long!)


Serving Size: Makes about 10-12 2 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user GALNBLUE81.