Chicken Spaghetti III recipe

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Ingredients

1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
¾ pound processed cheese
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 1/2 breast, bone removeds skinless, boneless chicken breast halves - boiled, cut into bite size pieces

Nutrition Info

654.8 calories
carbohydrate: 66.5 g
cholesterol: 100.4 mg
fat: 23.9 g
fiber: 3.3 g
protein: 41.7 g
saturatedFat: 10.9 g
servingSize: -
sodium: 1285.5 mg
sugar: 7.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain.

  2. Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.

  3. Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Recipe Yield

6 servings

Recipe Note

Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.

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