Chicken Spaghetti

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This is really good with french bread!

Chicken Spaghetti

Tex-Mex twist on traditional spaghetti
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Course: Main Course
Cuisine: Mexican
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Servings: 8 people
Calories: 338kcal
Author: Cindy Franco Sawyer

INGREDIENTS

  • 6 chicken breasts (cooked and shredded)
  • 10 oz cooked spaghetti (drained)
  • ¼ cup vegetable oil
  • ½ cup celery (chopped)
  • ½ cup onion (chopped)
  • ½ cup green peppers (small can)
  • 1 16 oz can tomatoes (petite diced)
  • 1 can mushroom soup (undiluted)
  • 2 cups Velvetta cheese (grated)

INSTRUCTIONS

  • Cook chicken, shred, and set aside.
  • Preheat oven to 350° F.
  • Saute celery, onion, and peppers in oil.
  • Add tomatoes, soup, and cheese.
  • Cook until cheese is melted.
  • Put cooked spaghetti and chicken in a large casserole dish and pour hot mixture over and stir completely.
  • Bake 20-30 minutes.

NOTES

  • Cook spaghetti while making the cheese sauce so that the spaghetti doesn’t dry out or over cook.
  • If your mixture is too dry, add chicken broth.

NUTRITION

Nutrition Facts
Chicken Spaghetti
Amount per Serving
Calories
338
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
1
g
Cholesterol
 
110
mg
37
%
Sodium
 
473
mg
21
%
Potassium
 
738
mg
21
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
1
g
1
%
Protein
 
40
g
80
%
Vitamin A
 
114
IU
2
%
Vitamin C
 
10
mg
12
%
Calcium
 
18
mg
2
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.