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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (147g) Recipe makes 6 servings The following items or measurements are not included below: 98% fat-free cream of mushroom soup |
||
| Calories 224 | ||
| Calories from Fat 56 | (25%) | |
| Amount Per Serving | %DV | |
| Total Fat 6.3g | 9% | |
| Saturated Fat 2.8g | 14% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 0.8g | ||
| Trans Fat 0.0g | ||
| Cholesterol 39mg | 13% | |
| Sodium 239mg | 9% | |
| Potassium 205mg | 5% | |
| Total Carbohydrate 24.9g | 8% | |
| Dietary Fiber 1.7g | 6% | |
| Sugars 2.4g | ||
| Protein 16.0g | 32% | |
Ingredients
- 8 ounces cooked chicken, chopped
- 3 cups cooked spaghetti
- 3 ounces Velveeta Mexican cheese, in small dice
- 10 ounces 98% fat-free cream of mushroom soup
- 1/2 cup chopped onion
- 1/2 cup chopped bell pepper
Directions
1
Preheat oven to 350 degrees.F. Spray a 9 x 13-inch baking dish with cooking spray.2
Combine all ingredients and pour into hbaking dish. Bake for 30 to 35 minutes or until bubbly.
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- Course > Main Dish
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