Recipe Details
Ingredients
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8ouncesspaghetti, broken into pieces
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3cupscooked, cubed chicken meat
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2cupsshredded Cheddar cheese, divided
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1(10.5 ounce) cancondensed cream of mushroom soup
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½cupchopped onion
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¼cupchopped pimento peppers
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¼cupchopped green bell pepper
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¼cupwhite wine
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salt and pepper to taste
Cooking Directions
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Preheat the oven to 350 degrees F (175 degrees C).
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes.
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Drain spaghetti and transfer to a large bowl. Add chicken, 1 1/2 cups Cheddar cheese, condensed soup, onion, pimentos, bell pepper, wine, salt, and pepper. Mix until well combined, then spread mixture into a 9×13-inch baking dish.
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Bake in the preheated oven for 30 minutes. Sprinkle remaining 1/2 cup Cheddar over casserole and bake until melted, about 15 minutes longer.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories350 | |
| % Daily Value * | |
| Total Fat 14g |
18% |
| Saturated Fat 7g |
36% |
| Cholesterol 74mg |
25% |
| Sodium 464mg |
20% |
| Total Carbohydrate 26g |
9% |
| Dietary Fiber 1g |
5% |
| Protein 28g |
56% |
| Vitamin C 10mg |
11% |
| Calcium 226mg |
17% |
| Iron 2mg |
12% |
| Potassium 287mg |
6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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Dish Photos
