In a large dutch oven, combine chicken & water to cover. Bring to a boil over medium-high heat; reduce heat, and simmer for 45 minutes to 1 hour, or until tender. Remove chicken from broth; cool slightly, reserving roth. Cut chicken into bite-sized pieces, discarding skin and bone; set aside.
Prehaet oven to 350. Lightly grease 4 1/2 quart baking dish.
In a large skillet, melt butter over medium heat. Add onions and pepper; cook for 5 minutes, or until tender. Add 2 c reserved chicken broth, cheese, tomato sauce, soups, salt and chicken, stirring until cheese is meltd.
Place spaghetti into prepared baking dish; spoon chicken mixture over pasta, tossing gently to combine. Bake 30 minutes, or until hot & bubbly.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (33g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 35 (80%)|
|Amt Per Serving||% DV|
|Total Fat 3.9g||5 %|
|Saturated Fat 2.4g||12 %|
|Monounsaturated Fat 1g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 10.2mg||3 %|
|Sodium 28.4mg||1 %|
|Potassium 48.4mg||1 %|
|Total Carbohydrate 2.3g||1 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 1.8g|
|Protein 0.4g||1 %|
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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: 44
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