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Ingredients
- 3 c. cooked chicken (cut in lg. pcs)
- 1 onion (minced)
- 1 c. celery (minced)
- 2 tbsp. pimentos
- 2 cans mushroom soup
- 2 c. grated Cheddar cheese
- 6 ounce. thin spaghetti
- 1/2 c. Parmesan cheese
- 1 can chicken soup stock
Directions
- Reserve chicken stock from cooking water. Saute/fry onion and celery in butter till tender. Mix with chicken, soup stock, cheese and pimentos. Cook spaghetti till tender. Drain. Pour into 3 qt casserole and sprinkle with Parmesan cheese. Cover and bake 30 min at 375 degrees.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2239g | |
| Calories 3835 | |
| Calories from Fat 2024 | 53% |
| Total Fat 227.3g | 284% |
| Saturated Fat 98.85g | 395% |
| Trans Fat 0.0g | |
| Cholesterol 745mg | 248% |
| Sodium 7507mg | 313% |
| Potassium 3270mg | 93% |
| Total Carbs 207.81g | 55% |
| Dietary Fiber 10.2g | 34% |
| Sugars 27.96g | 19% |
| Protein 231.58g | 371% |
