In a large pot cook onion, celery, bell peppers, and chicken broth until vegetables are tender (about 20-25 minutes). Stir in mushroom soup and milk. Season with salt, pepper and garlic to taste. When mixture is hot, stir in 2 cups of grated cheese until melted. Gently stir in cooked chicken and spaghetti and pimientos.Toss until well mixed. Garnish with additional cheese and serve immediately. This can also be put in a casserole and reheated.
I added 1 1/2 of chicken broth from boiled chicken
3 chicken boullion cubes
I only use 1 bell pepper
I added 1 can of sliced mushrooms
This recipe makes alot. If you don't mix the noodles in all of the sauce you can freeze it and use another time.
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|Serving Size: 1 Serving (3818g)|
|Recipe Makes: Servings|
|Calories from Fat: 1862 (57%)|
|Amt Per Serving||% DV|
|Total Fat 206.9g||276 %|
|Saturated Fat 104.4g||522 %|
|Monounsaturated Fat 63.1g|
|Polyunsanturated Fat 22g|
|Cholesterol 804.1mg||247 %|
|Sodium 12411.2mg||428 %|
|Potassium 4645.5mg||122 %|
|Total Carbohydrate 106.7g||31 %|
|Dietary Fiber 21.6g||86 %|
|Sugars, other 85.1g|
|Protein 240.3g||343 %|
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Calories per serving: 3268
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