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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (317g) Recipe makes 8 servings |
||
| Calories 419 | ||
| Calories from Fat 98 | (23%) | |
| Amount Per Serving | %DV | |
| Total Fat 11.0g | 16% | |
| Saturated Fat 5.2g | 26% | |
| Monounsaturated Fat 1.0g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 121mg | 40% | |
| Sodium 928mg | 38% | |
| Potassium 650mg | 18% | |
| Total Carbohydrate 28.8g | 9% | |
| Dietary Fiber 1.0g | 4% | |
| Sugars 3.7g | ||
| Protein 48.5g | 97% | |
Mexican Chicken Casserole
Recipe #399706 |
45 min |
15 min prep |
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SERVES 8 , 1 9x13 dish
Ingredients
- 3 lbs boneless skinless chicken breasts, shredded
- 1/2 teaspoon garlic salt
- 1/2 lb Velveeta cheese, cubed
- 1 (10 ounce) can Rotel tomatoes
- 1 (10 3/4 ounce) can cream of mushroom soup
- 1 small onion, chopped
- 8 ounces spaghetti
Directions
1
Cook spaghetti according to package directions.2
Mix all ingredients together and bake 30 minutes at 400 degrees.
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- Preparation > Presentation > Served Hot
- Occasion > Everyday
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