Chicken Spaghetti

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Thursday, January 01, 2004

Categories:

Italian/Entree

Yield:

12 servings, approximately 1 1/4 cup each

Ingredients:

Non-stick cooking spray12 ounces spaghetti noodles, cooked without fat or salt
1 pound boneless, skinless chicken breasts, cooked and shredded
1 onion, chopped
1 bell pepper, chopped
4 ribs celery, chopped
2 cans 98% fat-free cream of chicken soup
2 cans fat and sodium reduced cream of mushroom soup
1 pound light processed cheese product
1 can (5 ounce) fat-free evaporated milk
1 jar (4 ounce) pimentos
1 cup mushrooms, chopped

Directions:

1. Preheat oven to 350 degrees. Spray 9-x13-inch casserole dish with non-stick cooking spray.
2. In a large skillet sprayed with non-stick spray, saute onion, bell pepper and celery until tender. Add soups, cheese and milk, heat until cheese and melted and mixture is well blended.
3. Add pimentos, mushrooms, chicken and noodles. Combine well. Pour into baking dish.
4. Bake 35-40 minutes or until hot and bubble.

Nutrition Facts:

313 calories, 37g carbohydrate, 22.5g protein, 7.4g fat, 3.7g saturated fat, 50.8mg cholesterol, 1.5g dietary fiber, 1237mg sodium

Source:

Adapted recipe by Jennifer Parham, RD, LD