:max_bytes(150000):strip_icc()/7106963-b6a2515a4f5e499e867e778f6cb734b9.jpg)
Ingredients
-
1 pound spaghetti, broken into pieces
-
3 (10.75 ounce) cans condensed cream of mushroom soup
-
12 ounces shredded Cheddar cheese
-
6 cups shredded boiled chicken breast meat
-
1 pound sauteed mushrooms
-
1 (4 ounce) jar sliced pimento peppers, drained
-
2 cups reserved chicken broth
Directions
-
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Add uncooked spaghetti (broken into thirds) to the pot and cook for 8 to 10 minutes or until al dente. Drain and set aside.
-
In a large saucepan, heat soup over low heat. Add shredded cheese (reserve some for topping) and stir together. Then add the cooked shredded chicken, mushrooms, pimento peppers and cooked spaghetti and stir all together. Add enough of the reserved broth to make it 'sloppy' and mix all together.
-
Pour mixture into a 9x13 inch baking dish. Sprinkle reserved shredded cheese on top and bake in the preheated oven for 25 to 35 minutes or until bubbly.
Nutrition Facts (per serving)
279 | Calories |
12g | Fat |
21g | Carbs |
21g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 20 | |
Calories 279 | |
% Daily Value * | |
Total Fat 12g | 15% |
Saturated Fat 5g | 26% |
Cholesterol 49mg | 16% |
Sodium 506mg | 22% |
Total Carbohydrate 21g | 8% |
Dietary Fiber 1g | 4% |
Total Sugars 2g | |
Protein 21g | 41% |
Vitamin C 5mg | 6% |
Calcium 140mg | 11% |
Iron 2mg | 11% |
Potassium 272mg | 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.