Baked Chicken Spaghetti

world.food's picture

Sep. 12, 2011

Ingredients

Fryer chicken 2
Spaghetti 16 Ounce (1 Package)
Onions 2 , chopped
Bell pepper 1 , chopped
Velveeta cheese 1 Pound , cut into small pieces
Stuffed green olives 1 Cup (16 tbs)
Almonds 1 Cup (16 tbs) , toasted and slivered
Milk 240 Milliliter (2 Soup Cans, Or Less As Required)
Tomato soup 1 Can (10 oz)
Cream of celery soup 1 Can (10 oz)
Cream of mushroom soup 1 Can (10 oz)
Salt To Taste
Pepper To Taste

Directions

GETTING READY

1) In 2 quarts of salted water, cook chicken until soft.

2) Remove the chicken from broth.

3) Remove the bones and cut into bite size pieces.

4) In the boiling broth, cook spaghetti for 8 minutes.

5) Remove from the broth and drain well.

6) Now, to the broth, add chicken pieces, onion, bell pepper, cheese, olives, almonds, soups and milk.

7) Season with salt and pepper, to taste and mix well. Remove from heat.

8) Preheat the oven to 300 degrees.

MAKING

9) In a greased casserole, place chicken mixture.

10) Bake in the oven for 1 1/2 hours.

SERVING

11) Transfer to a serving patter and serve hot.

Recipe Summary

Difficulty Level: Easy
Cook Time: 90 Minutes
Ready In: 90 Minutes
Servings: 14

Nutrition Facts

Serving size

Calories 783Calories from Fat 407

 % Daily Value*

Total Fat 45 g69.2%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol

Sodium 1247 mg51.96%

Total Carbohydrates 39 g13%

Dietary Fiber 2 g8%

Sugars 6 g

Protein 55 g110%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet