Delicious! A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.
In a large skillet or cooking pot, saute bell pepper and onion in oleo (or olive oil if you prefer).
Add 1 can of chicken broth and chicken. Simmer until tender. Cut chicken into bite-size pieces as it's cooking. Use 3 cups of chicken. (I've used packaged chicken tenderloins, as well as pre-cooked chicken from the deli. Whatever is convenient. It's all good.)
Add all soups and Ro-tel tomatoes. Stir well. Simmer for about 15 minutes until chicken is done.
Cook the spaghetti in boiling water or chicken broth until just slightly cooked "al dente" - you don't want to over-cook it because it will be cooking more in the oven. Drain, rinse, and set aside until you are ready to mix with chicken/sauce ingredients in baking dish for the oven.
In a large baking dish or oven-proof pot, place the cooked and cut up chicken, cooked spaghetti, salt and pepper, cheese, and soup mixture.
Depending on how creamy you like this dish, you may want to add extra chicken broth before you bake. (I always do).
Stir very well to mix all ingredients evenly. I usually stir once after about 15 minutes in the oven - after the cheese has had time to melt. Bake at 375 degrees for 30 minutes.
You can add canned or fresh mushrooms if you like.
Also, for a nice touch - (looks pretty for guests) you can add one can of black olives, sprinkled over the top of the casserole. (optional).(I slice them to make them go further).
Please note that if you want to cut the fat from your diet, this tastes equally good with fat-free soups and the "lite" velveeta. You can also leave out the olive oil or oleo and spray the pan with pam and add extra fat-free chicken broth.
A good company dish. Everyone always seems to enjoy this dish and I usually get asked for the recipe.
Yield: 8 to 10
A favorite company dish.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (473g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 336 (48%)|
|Amt Per Serving||% DV|
|Total Fat 37.3g||50 %|
|Saturated Fat 10.9g||54 %|
|Monounsaturated Fat 18.5g|
|Polyunsanturated Fat 4.8g|
|Cholesterol 79.1mg||24 %|
|Sodium 1321.9mg||46 %|
|Potassium 670.5mg||18 %|
|Total Carbohydrate 56g||16 %|
|Dietary Fiber 4.9g||20 %|
|Sugars, other 51.1g|
|Protein 34.3g||49 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 694
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