By Shirley Scallorn
Cook chicken in about 4 cups water. Add bouillon cubes to water. Cook for 1 hour. Remove chicken and debone. Add soups, rotel and cheese to 3 cups chicken stock and cook until cheese is melted. Set aside. Cook spaghetti according to package directions. Layer spaghetti and chicken in casserole dish. Pour sauce over this. Heat in 350 oven until bubbly (about 30 minutes) This has a better flavor if made the day before. Save any extra sauce for reheating leftovers.
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 620 | ||
Calories from Fat: 270 (44%) | ||
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Amt Per Serving | % DV | |
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Total Fat 30g | 40 % | |
Saturated Fat 13.1g | 65 % | |
Monounsaturated Fat 7g | ||
Polyunsanturated Fat 3.9g | ||
Cholesterol 128.2mg | 39 % | |
Sodium 930.6mg | 32 % | |
Potassium 525.1mg | 14 % | |
Total Carbohydrate 47.9g | 14 % | |
Dietary Fiber 1.8g | 7 % | |
Sugars, other 46.1g | ||
Protein 37.2g | 53 % | |
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: 620
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