Chicken Spaghetti II

4.4
(378)

This is one of our favorites. It is so easy and is great to serve to company. Great with French bread and salad.

50
50
50
50
Servings:
9
Yield:
8 to 10 servings

Ingredients

  • 3 skinless, boneless chicken breasts

  • 1 (8 ounce) package spaghetti

  • 1 (10.75 ounce) can condensed cream of chicken soup

  • 1 (10 ounce) can diced tomatoes with green chile peppers

  • 1 pound processed cheese food (eg. Velveeta)

  • salt and pepper to taste

  • 1 pinch garlic powder

Directions

  1. Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.

  2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!

    Chicken Spaghetti
    SoupLovingNicole

Nutrition Facts (per serving)

283 Calories
8g Fat
28g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 9
Calories 283
% Daily Value *
Total Fat 8g 11%
Saturated Fat 4g 22%
Cholesterol 47mg 16%
Sodium 1174mg 51%
Total Carbohydrate 28g 10%
Dietary Fiber 1g 4%
Total Sugars 5g
Protein 23g
Vitamin C 3mg 13%
Calcium 310mg 24%
Iron 2mg 9%
Potassium 381mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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