Cheddar Chicken & Spaghetti with Vegetables
Cheddar Chicken and Spaghetti recipe
Yield
16 servingsPrep
10 minCook
1 hrsReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | whole |
chicken
|
*
|
| 1 | cup |
celery
chopped |
|
| ½ | cup |
pimentos
chopped |
|
| 1 | package |
spaghetti
|
*
|
| 1 | cup |
sweet red bell peppers
chopped |
*
|
| 1 | cup |
onions
chopped |
|
| 2 | cans |
cream of mushroom soup
|
*
|
| 3 ½ | cups |
cheddar cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
chicken
|
*
|
| 237 | ml |
celery
chopped |
|
| 118 | ml |
pimentos
chopped |
|
| 1 | package |
spaghetti
|
*
|
| 237 | ml |
sweet red bell peppers
chopped |
*
|
| 237 | ml |
onions
chopped |
|
| 2 | cans |
cream of mushroom soup
|
*
|
| 828 | ml |
cheddar cheese
grated |
|
Directions
Boil fryers.
Bone and cut up in small pieces. Save 1 quart. of broth; strain.
Add cut up bell pepper, onion and celery to strained broth.
Cook until done. Add pimiento, soup and spaghetti.
Cook in broth until done.
Spread 1 layer of spaghetti in bottom of casserole, next a layer of cheese and a layer of chicken.
Repeat layers until mixture is used up.
Bake at 350℉ (180℃). for 25 min.
