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Chicken Spaghetti Casserole Recipe
|Broiler fryer||4 Pound|
|Green pepper||1⁄2 Medium|
|Garlic||2 Clove (10 gm)|
|Canned cream of mushroom soup||10 1⁄2 Ounce|
|Canned tomatoes||28 Ounce|
|Worcestershire sauce||1 Teaspoon|
|Hot sauce||4 Drop|
|Shredded cheddar cheese||4 Ounce|
Calories 768 Calories from Fat 414
% Daily Value*
Total Fat 46 g71.1%
Saturated Fat 16.4 g81.8%
Trans Fat 0 g
Cholesterol 197.4 mg
Sodium 690.4 mg28.8%
Total Carbohydrates 36 g12%
Dietary Fiber 2.9 g11.7%
Sugars 2.7 g
Protein 52 g104.6%
Vitamin A 29.1% Vitamin C 40%
Calcium 19.5% Iron 27.9%
*Based on a 2000 Calorie diet
Bring to a boil; cover, reduce heat, and simmer 1 hour or until tender.
Remove chicken, and let cool.
Discard bay leaf.
Bone chicken, and cut meat into bite-size pieces; set aside.
Reserve 1/4 cup chicken broth; set aside.
Bring remaining broth to a boil.
Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well.
Return spaghetti to Dutch oven; set aside.
Saute onion, green pepper, celery, and garlic in butter until tender; add to spaghetti.
Combine cream of mushroom soup and 1/4 cup reserved broth; stir into spaghetti mixture.
Add tomatoes and chicken; stir well.
Add seasonings, mixing well.
Spoon the mixture into a lightly greased 13- x 9- x 2-inch baking dish.
Top with cheese.
Bake at 350° for 15 to 20 minutes or until cheese melts.