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8Ingredients
35Minutes
1340Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3 cups chicken breast (cooked and diced)
- 16 oz. spaghetti (break into 3 pieces)
- 29 oz. cream of chicken soup (that's two 14.5 ounce cans)
- 10 oz. tomatoes (RoTel Tomatoes, with green chiles, undrained)
- 6 oz. cream cheese
- 3 cups cheddar cheese
- 10 oz. evaporated milk
- 1 Tbsp. ranch dressing (dry mix)
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NutritionView More
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1340Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories1340Calories from Fat610 |
% DAILY VALUE |
Total Fat68g105% |
Saturated Fat35g175% |
Trans Fat |
Cholesterol245mg82% |
Sodium2250mg94% |
Potassium1280mg37% |
Protein71g |
Calories from Fat610 |
% DAILY VALUE |
Total Carbohydrate112g37% |
Dietary Fiber4g16% |
Sugars10g |
Vitamin A50% |
Vitamin C20% |
Calcium90% |
Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(1)
Muscat 10 months ago
So good- made in crock pot with some tweaks.
- didn’t use ranch, used onion & garlic powder, seasoning salt, pepper and paprika to cover three chicken breasts. Added 3/4 cup chicken broth to soup and rotel.
- once cook added half a brick of cream cheese, two cups cheddar with the spaghetti and covered the top with mozz
- did not use evaporated milk