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  Condensed cream of mushroom soup 1 Can (10 oz)
  Milk 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 1 Cup (16 tbs)
  Instant minced onion 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Worcestershire sauce 1 Dash
  Frozen peas 1⁄2 Cup (8 tbs), cooked, drained (From A 1 1/2 Pound Bag)
  Canned chicken 10 Ounce, drained and cut up (2 Cans, 5 Ounces Each)
  Hard cooked eggs 2 , shelled and coarsely chopped
  Spaghetti 8 Ounce, cooked, drained (1 Package)
  Grated parmesan cheese 1⁄4 Cup (4 tbs)

1. Combine soup, milk, cheddar cheese, instant onion, salt, pepper and the Worcestershire sauce in a medium-size saucepan. Cook over medium heat until the cheese is melted and mixture is hot. Stir in peas, chicken and chopped eggs.
2. Toss with spaghetti in a large bowl until well combined; spoon into 8-cup, shallow, baking dish; sprinkle with Parmesan cheese.
3. Place under the broiler until bubbly-hot and lightly browned.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2111 Calories from Fat 683

% Daily Value*

Total Fat 77 g118.1%

Saturated Fat 40.1 g200.4%

Trans Fat 0 g

Cholesterol 801.7 mg267.2%

Sodium 3893.1 mg162.2%

Total Carbohydrates 221 g73.6%

Dietary Fiber 4.7 g18.9%

Sugars 16.9 g

Protein 139 g278.6%

Vitamin A 78.5% Vitamin C 20%

Calcium 148.1% Iron 68.4%

*Based on a 2000 Calorie diet

Chicken Spaghetti Supreme Recipe