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Ingredientes
- 4 to 5 lg. chicken breasts
- 12 ounce. spaghetti
- 1 med. bell pepper
- 1 med. onion
- 1 lg. jar sliced mushrooms, liquid removed
- 1 can cream of mushroom soup
- 1 lg. can tomatoes, cut up
- 1 can Rotel tomatoes
- 1 pound grated Velveeta cheese
- 1 stick butter
Direcciones
- Cook chicken. Remove to cold. Meanwhile, cook spaghetti in broth. Cut chicken into bite-size pcs. Drain spaghetti. In skillet, saute/fry pepper, onions and mushrooms in butter.
- Mix all ingredients in large bowl and pour into large casserole dish. Bake at 350 degrees till cheese bubbles.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 202g | |
| Recipe makes 12 servings | |
| Calories 329 | |
| Calories from Fat 206 | 63% |
| Total Fat 23.11g | 29% |
| Saturated Fat 12.23g | 49% |
| Trans Fat 0.06g | |
| Cholesterol 84mg | 28% |
| Sodium 979mg | 41% |
| Potassium 442mg | 13% |
| Total Carbs 11.88g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 7.41g | 5% |
| Protein 18.5g | 30% |
