Connie’s Chicken Spaghetti

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 443.7
  • Total Fat: 7.2 g
  • Cholesterol: 45.8 mg
  • Sodium: 1,273.8 mg
  • Total Carbs: 68.8 g
  • Dietary Fiber: 4.7 g
  • Protein: 24.1 g

View full nutritional breakdown of Connie’s Chicken Spaghetti calories by ingredient


Introduction

Low fat version of Chicken Spaghetti Low fat version of Chicken Spaghetti
Number of Servings: 8

Ingredients

    8 serving "Great Value" Spaghetti, Thin (2 oz)
    1.5 cup 98% Fat Free Campbell's Cream of Mushroom Soup (by MILMEDICGIRL)
    1.5 cup Campbell's Cream of Chicken Soup (98% fat free)
    1.5 cup Campbell's 98% Fat Free Condensed Soup, Cream of Celery (by AJTURLEY77)
    2 cup Velveeta 1/2 the fat
    2.5 serving Diced tomatoes & Green Chillis Rotel, 10oz can 2.5 serv in can (by KITKAT734)
    3 serving Baked Chicken Breast, skinless (1 breast)
    .5 cup, chopped Onions, raw
    1 cup Mushrooms, canned

Tips

May add fat free shredded cheddar to top and heat to melt (5 minutes) if desired. Calories should be calculated separately.


Directions

Boil the chicken breast until tender. Cool and cut into cubes or shred. Cook spaghetti according to package directions adding the chopped onion to the water. Drain and set aside. Combine the soups (3 cans), Rotel, Velveeta and mushrooms in large bowl. Microwave in one minute increments until cheese is melted. Add the cooked chicken, spaghetti and onions. Pour into large casserole dish or 9x13 baking pan. Bake for 30 minutes (or until bubbly) at 350*. Serves 8 generously.

Serving Size: 1/8 of recipe

Number of Servings: 8

Recipe submitted by SparkPeople user CONJOM55.