This spaghetti is not your traditional tomato based kind. In fact there are not tomatoes in it. It is a creamy based spaghetti. The creaminess of this spaghetti is a nice change from the the traditional tomato based kind.
Chicken Spaghetti
Ingredients:
- 8 ounces spaghetti noodles
- 1 medium yellow onion, chopped
- 1/2 cup chopped green pepper
- 2 celery ribs, chopped
- 4 tablespoons unsalted butter, divided
- 2 cans cream of mushroom soup
- 4 ounce can mushroom stem and pieces, drained
- 2 1/2 cups cubed cooked chicken
- 2 cups shredded cheddar cheese
- 1/2 cup dry breadcrumbs
- 5 slices turkey bacon, cooked and crumbled
Directions:
- Cook pasta according to package directions and drain.
- Preheat oven to 350º F. Spray a 9x13 baking dish with cooking spray and set aside.
- In a small skillet melt 2 tablespoons butter, over medium heat. Add in onions, green peppers and celery, cook until tender.
- Transfer the mixture to a large bowl and add in soup, mushrooms, noodles, chicken and cheese, mix well.
- Transfer the mixture to the prepared baking dish. Sprinkle with bread crumbs and bacon. Dot remaining butter on top.
- Bake for 30-35 minutes or until heated through.
Notes:
I used my homemade cream of mushroom soup to reduce the sodium.
Serves: 8
Calories: 493
Total Fat: 23.7g
Saturated: 13.8g
Polyunsaturated: 1.3g
Monounsaturated: 5.2g
Trans: 0g
Cholesterol: 104.9mg
Sodium: 507.5mg
Potassium: 401.1mg
Total Carbs: 38g
Dietary Fiber: 2.4g
Sugars: 3.9g
Protein: 30.5g
Vitamin A: 17.1%
Vitamin C: 12.9%
Calcium: 31.2%
Iron: 16.9%
*The nutritional information will vary slightly depending on the brands you use.
*Adapted from Taste of Home's Casserole Cookbook.
