For some reason or another, this chicken and spaghetti casserole recipe seems to be a favorite with the men in my family.
Ingredients
- 8 ounces spaghetti, broken into pieces
- 3 cups cooked, cubed chicken meat
- 2 cups shredded Cheddar cheese, divided
- 1 (10.5 ounce) can condensed cream of mushroom soup
- ½ cup chopped onion
- ¼ cup chopped pimento peppers
- ¼ cup chopped green bell pepper
- ¼ cup white wine
- salt and pepper to taste
Directions
Step 1
Preheat the oven to 350 degrees F (175 degrees C).
Step 2
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
Step 3
Drain spaghetti and transfer to a large bowl. Add chicken, 1 1/2 cups Cheddar cheese, condensed soup, onion, pimentos, bell pepper, wine, salt, and pepper. Mix until well combined, then spread mixture into a 9×13-inch baking dish.
Step 4
Bake in the preheated oven for 30 minutes. Sprinkle remaining 1/2 cup Cheddar over casserole and bake until melted, about 15 minutes longer.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 350 | |
% Daily Value * | |
Total Fat14g | 18% |
Saturated Fat7g | 36% |
Cholesterol74mg | 25% |
Sodium464mg | 20% |
Total Carbohydrate26g | 9% |
Dietary Fiber1g | 5% |
Protein28g | |
Vitamin C10mg | 48% |
Calcium226mg | 17% |
Iron2mg | 12% |
Potassium287mg | 6% |
*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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