I’m studying for a test, but I decided to take a quick break to post a recipe. This recipe is deelish and very easy to make! I don’t make it a whole lot because it has cream of mushroom soup in it and that stuff has some weird sounding ingredients in it and I’ve yet to find an organic version of cream of mushroom. But it’s so cheesy and delicious that I just need to have it sometimes, and it’s all about balance! I usually serve this with a salad or some steamed veggies.
Here we go…
Chicken Spaghetti
Ingredients:
8 oz cooked chicken, shredded or diced
3 cups cooked spaghetti (4.5 oz dry)
3 oz velveeta (you can use regular cheese if you’re not down with the velveeta)
1 can of Rotel (a small one)
1 can of cream of mushroom soup
1/2 onion, chopped
mushrooms, sliced (however much you like or none at all if you don’t dig mushrooms)
1/2 bell pepper, chopped
Directions:
Preheat oven to 450 degrees
Sauté onions, peppers, and mushrooms. Mix velveeta with soup and Rotel in a sauce pan and heat until melted. Add sautéed vegetables, cooked chicken, and spaghetti to the soup mixture and mix well.
Pour into a 13×9 casserole dish and bake until heated thoroughly, about 10 minutes.
Makes 6 servings.
Calories:209
Fat: 3 g
Carb: 28 g
Fiber: 1 g
Protein: 15 g
