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Add a photoServings: 12
Ingredients
- 4 chicken breasts, stewed (reserve broth)
- 1/2 bell pepper, minced
- 1 med. onion, minced
- 1 stick butter
- 7 ounce. pkg. spaghetti
- 1 can Rotel tomatoes
- 1 pound Velveeta cheese
- 4 ounce. can mushrooms, liquid removed
Directions
- Cook and drain spaghetti. Chop chicken into bite size pcs. Saute/fry pepper, onion, and mushrooms in 1 stick of butter. Add in Rotel tomatoes, cheese, salt, and pepper to taste. Combine spaghetti, sauce mix, 1 c. reserved chicken broth, and minced chicken. Pour into a 13 x 9 x 2 inch baking dish. Bake 30 to 40 min at 350 degrees. Don't cover. Serves 6 to 8. Freezes well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 149g | |
| Recipe makes 12 servings | |
| Calories 333 | |
| Calories from Fat 183 | 55% |
| Total Fat 20.56g | 26% |
| Saturated Fat 11.57g | 46% |
| Trans Fat 0.06g | |
| Cholesterol 80mg | 27% |
| Sodium 721mg | 30% |
| Potassium 331mg | 9% |
| Total Carbs 18.21g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 4.55g | 3% |
| Protein 18.53g | 30% |
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