Quick and Light Chicken Spaghetti

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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