White Chicken Spaghetti
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INGREDIENTS
- 1 Box broccoli ; frozen, chopped
- 1/2 c milk
- 3/4 lb Velveeta cheese ; cubed
- 1 c Celery ; chopped
- 3 qt Water
- 1 pk Spaghetti
- Salt and pepper ; to taste
- 1 sm Bell pepper ; chopped
- 1 lg Chicken ; cut-up
- 1 cn Condensed cream of mushroom
- 1 lg Onion ; chopped
INSTRUCTIONS
Boil chicken, onions, celery, and bell pepper in water until chicken is tender. Bone chicken. Reserve 1 cup stock for sauce. Using remaining stock, boil spaghetti until tender. During last 3 minutes of boiling, add chicken. Drain. Combine cubed cheese, mushroom soup, milk, and 1 cup reserved stock. Cook on low until cheese is melted. Salt and pepper to taste. Mix broccoli, chicken, spaghetti, and sauce together. Put in casserole dish. Bake at 350F degrees for 30 minutes or until bubbly. Recipe by: Kitchens of Eastern Arabia/Judy Richardson, St. Amant, LA Posted to MC-Recipe Digest V1 #686 by Creedenite@aol.com on Jul 21, 1997
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (616g) | ||
| Recipe Makes: 6 | ||
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| Calories: 578 | ||
| Calories from Fat: 349 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 38.8g | 52 % | |
| Saturated Fat 15.5g | 77 % | |
| Monounsaturated Fat 10.2g | ||
| Polyunsanturated Fat 5.8g | ||
| Cholesterol 160.2mg | 49 % | |
| Sodium 1328.1mg | 46 % | |
| Potassium 775.6mg | 20 % | |
| Total Carbohydrate 15.6g | 5 % | |
| Dietary Fiber 2.9g | 12 % | |
| Sugars, other 12.8g | ||
| Protein 41.3g | 59 % | |
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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. |
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Calories per serving: 578
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