Ingredients for One Pot Chicken And Spaghetti
- Chicken Breast Halves
- 1 medium onion (chopped)
- 2 stalks celery (chopped)
- Green Bell Pepper
- Mushrooms
- Chicken Stock
- Low Fat Cream Of Mushroom Soup
- Low Fat Cream Of Chicken Soup
- Rotel Diced Tomatoes
- Sliced Ripe Olives
- Cheddar Cheese
- 1 lb spaghetti
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How to Make One Pot Chicken And Spaghetti
- In a large pot, combine 1 lb boneless, skinless chicken breasts, 1 medium onion (chopped), 2 stalks celery (chopped), and 1 green bell pepper (chopped). Add 4 cups of chicken broth and bring to a boil.
- Reduce heat and simmer for 30 minutes, or until chicken is cooked through.
- Remove chicken from pot and set aside to cool slightly. Once cool enough to handle, shred the chicken.
- Add 1 lb spaghetti to the remaining broth in the pot. Cook according to package directions until al dente.
- Reserve 2 cups of the cooked spaghetti broth; drain the remaining liquid.
- In a large bowl, combine the shredded chicken, cooked spaghetti, 1 cup pitted Kalamata olives (halved), 1 (10.75 ounce) can condensed cream of mushroom soup, 1 (10 ounce) can diced tomatoes and green chilies (Rotel), and the reserved 2 cups of broth. Season with salt, pepper, garlic powder, and Italian seasoning to taste.
- Stir in 1/2 cup of shredded mozzarella cheese.
- Pour the mixture into a lightly greased 3-quart casserole dish. Sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Bake in a preheated oven at 350°F (175°C) for 30 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
13g
Fat
57g
Carbs
13g
