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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.
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Serving Size: 1 Serving (33g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 44 | ||
Calories from Fat: 35 (80%) | ||
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Amt Per Serving | % DV | |
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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 % | |
Powered by: USDA Nutrition Database 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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