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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:
338
kcal
Author:
Cindy Franco Sawyer
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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.