Quick And Light Chicken Spaghetti
Ingredients
- 2 large chicken breasts ⓘ
- 1 bay leaf ⓘ
- 2 stalks celery, chopped ⓘ
- 1 medium onion, chopped ⓘ
- 1 bell pepper, chopped ⓘ
- 1 garlic clove, minced
- 1 (10 ounce) can cream of mushroom soup ⓘ
- 1 lb vermicelli ⓘ
- 1 (28 ounce) can chopped tomatoes ⓘ
- 1 tablespoon Worcestershire sauce ⓘ
- salt and pepper ⓘ
- parmesan cheese ⓘ
Instructions
- Cook chicken with bay leaf. Reserve 1/4c broth.
- Cool and chop chicken.
- Bring remaining broth to boil.
- Break spaghetti into thirds and cook in broth.
- Saute onion, green pepper, and celery in butter. Add to spaghetti. Combine soup and 1/4 c broth; stir into spaghetti.
- Add remaining ingredients and stir well.
- Spoon into lightly greased 13x9x2 pan.
- Bake 350 20 minutes
- Serve with Parmesan.
Nutrition & Diet Analysis (per serving)
498
kcal
25% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).