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Add a photoRaciónes: 12
Ingredientes
- 5 1/2 x -(up to)
- 6 lb Chicken breasts
- 2 lrg Green peppers
- 2 lrg Onions
- 1 1/2 stk butter
- 1 lb Thin spaghetti or possibly vermicelli
- 3 quart Broth
- 3 lb Velveeta cheese
- 1 can Rotel
- 2 Tbsp. Worcestershire sauce
- 1 can (large) mushrooms, liquid removed
- 1 can (#2) tiny green peas, liquid removed Salt and pepper to taste
Direcciones
- Boil chicken breasts in water till tender; cold. Reserve broth. Chop green peppers and onions. Saute/fry in butter. Cook spaghetti in 3 qts of reserved broth. Don't take out of pot Or possibly DRAIN! Add in velveeta and stir till melted. Add in remaining ingredients and pepper and onion mix. Mix well. Put into two 3-qt casserole dishes. Heat in oven at 350 degrees till bubbly. May cover with foil unless it is real juicy.
- NOTE: Some almonds on top make it better!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 634g | |
| Recipe makes 12 servings | |
| Calories 930 | |
| Calories from Fat 487 | 52% |
| Total Fat 54.35g | 68% |
| Saturated Fat 28.8g | 115% |
| Trans Fat 0.22g | |
| Cholesterol 237mg | 79% |
| Sodium 2710mg | 113% |
| Potassium 1091mg | 31% |
| Total Carbs 43.13g | 12% |
| Dietary Fiber 2.0g | 7% |
| Sugars 11.98g | 8% |
| Protein 64.54g | 103% |
