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It is easy to prepare and everyone I have made it for really likes it! Serve with bread and your favorite vegetables, if desired. (Note: You can also use 2 pounds of chicken breast meat instead of a whole chicken; I like to cook my chicken ahead of time and freeze it, so that it is even quicker to make when I’m ready).
Ingredients
- 1 (3 pound) chicken – cooked, deboned and shredded
- 6 ounces spaghetti
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 (10.75 ounce) can condensed cream of chicken soup
- ¼ cup water
- salt and pepper to taste
- 1 cup shredded mozzarella cheese
Directions
Step 1
Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
Step 2
Preheat oven to 350 degrees F (175 degrees C).
Step 3
In a 9×13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 546 | |
| % Daily Value * | |
| Total Fat27g | 34% |
| Saturated Fat8g | 42% |
| Cholesterol129mg | 43% |
| Sodium884mg | 38% |
| Total Carbohydrate29g | 10% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein45g | |
| Vitamin C0mg | 1% |
| Calcium186mg | 14% |
| Iron4mg | 21% |
| Potassium420mg | 9% |
*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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