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Healthy Chicken Spaghetti

July 9, 2014

What do you do when you have leftover spaghetti noodles from Monday and left over chicken from Tuesday?  You use them to make Chicken Spaghetti!  We added salad, rolls, and fresh watermelon to complete our meal.  (Kevin Wilson)

This is my adaptation from

3 c. cooked chicken breasts, cooked and cubed

8 oz. cooked spaghetti (broken into pieces) (You can use rice noodles for those with gluten intolerance.)

2 oz. jar pimentos

1/4 c. chopped green bell pepper

1/2 c. chopped onion

1 can low fat condensed cream of mushroom soup

8 oz. low sodium chicken broth

2 c. + 1 c. shredded cheddar cheese (can use low-fat)

Mix all of the above ingredients, except the 1 c. of cheese.  Place in casserole dish.  Bake uncovered in 375 degree oven for 30 minutes.  Sprinkle remaining cheese on top of casserole.  Place back in oven until cheese melts (about 3 minutes).





From → Chicken, Low Fat

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