Chicken Spaghetti Casserole
YUM! We adored this. I made it with 1 lb of spag..so expanded the soup to 2 jars, de-boned a rotisserie chicken (approx 4 cups) and multiplied the veggies just expanded the cheddar by 1/2 cup and it was so great and velvety!
Great formula! I utilized canned chicken and since I didn’t have cheddar close by, I utilized a pizza mix destroyed cheddar. Yummy!
We appreciated this. It is a decent formula to go through left-over chicken. Rather than pimentos, I utilized cut green olives with pimentos.
I adored this formula since it was not the same as different meals. I included a container of Rotel tomatoes and needed to add chicken soup to make this meet up well. It was tasty and I will make it once more.
2 cups cleaved cooked chicken bosom
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (around 7 ounces)
1 cup (1/4-inch-thick) cuts celery
1 cup slashed red chime pepper
1 cup slashed onion
1 cup sans fat, less-sodium chicken soup
1/2 teaspoon salt
1/4 teaspoon naturally ground dark pepper
2 (10.75-ounce) jars dense 30% decreased sodium 98% sans fat cream of mushroom soup
1 cup (4 ounces) destroyed cheddar, isolated
1. Preheat stove to 350°.
2. Consolidate initial 5 fixings in an enormous bowl. Join stock, salt, pepper, and soup in a medium bowl, mixing with a whisk. Add soup blend to chicken blend; hurl. Separation blend uniformly between 2 (8-inch) square or (2-quart) heating dishes covered with cooking splash. Sprinkle 1/2 cup cheddar over every dish. Spread with foil covered with cooking shower. Prepare at 350° for 35 minutes. Reveal and prepare an extra 10 minutes.
Makes 2 Casseroles (4 Equal Servings Per Casserole)
7 Pointsplus, 8 Smartpoints
Healthful Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodium