Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.
Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).
Prep Time: 30 Minutes | Cook Time: 45 Minutes | Difficulty: Easy
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|Serving Size: 1 Serving (130g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 168 (63%)|
|Amt Per Serving||% DV|
|Total Fat 18.7g||25 %|
|Saturated Fat 9g||45 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 67.9mg||21 %|
|Sodium 668.9mg||23 %|
|Potassium 111mg||3 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 4g|
|Protein 18.3g||26 %|
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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: 267
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