Try this Chicken and Spaghetti recipe, or contribute your own.
Suggest a better descriptionBoil fryers. Bone and cut up in sm. pcs. Save 1 qt. of broth; strain. Add cut up bell pepper, onion and celery to strained broth. Cook until done. Add pimiento, soup and spaghetti. Cook in broth until done. Spread 1 layer of spaghetti in bottom of casserole, next a layer of cheese and a layer of chicken. Repeat layers until mixture is used up. Bake at 350 F. for abt. 25 min., or until hot & bubbly.
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Serving Size: 1 Serving (118g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 223 | ||
Calories from Fat: 156 (70%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.3g | 23 % | |
Saturated Fat 10.6g | 53 % | |
Monounsaturated Fat 5.1g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 51.9mg | 16 % | |
Sodium 503.3mg | 17 % | |
Potassium 96.1mg | 3 % | |
Total Carbohydrate 4.6g | 1 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 4.2g | ||
Protein 12.9g | 18 % | |
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: 223
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