Directions:
- Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is done. Remove chicken from broth, and set aside; remove and discard celery, onion, and carrot. Skim fat from broth. Add water, if necessary, to broth to equal 8 cups. Set aside 2 cups broth. Bone chicken; cut into bite-size pieces.
- Bring broth in Dutch oven to a boil; add spaghetti. Cook 10 minutes. Drain.
- Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute until tender. Add reserved 2 cups broth, tomatoes, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes. Add tomato mixture and cheese to spaghetti; toss. Spoon into 3 (1-quart) casseroles coated with cooking spray. Cover and bake at 350° for 30 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 483.67 Kcal (2025 kJ) | ||
| Calories from fat | 241.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 26.85g | 41% | |
|---|---|---|---|
| Cholesterol | 86.35mg | 29% | |
| Sodium | 372.07mg | 16% | |
| Potassium | 632.52mg | 13% | |
| Total Carbs | 40.64g | 14% | |
| Sugars | 7.29g | 29% | |
| Dietary Fiber | 4.15g | 17% | |
| Protein | 19.06g | 38% | |
| Vitamin C | 21.9mg | 36% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 3.1mg | 17% | |
| Calcium | 150.6mg | 15% | |
| Amount Per 100 g | |||
| Calories | 84.84 Kcal (355 kJ) | ||
| Calories from fat | 42.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.71g | 41% | |
|---|---|---|---|
| Cholesterol | 15.15mg | 29% | |
| Sodium | 65.26mg | 16% | |
| Potassium | 110.94mg | 13% | |
| Total Carbs | 7.13g | 14% | |
| Sugars | 1.28g | 29% | |
| Dietary Fiber | 0.73g | 17% | |
| Protein | 3.34g | 38% | |
| Vitamin C | 3.8mg | 36% | |
| Iron | 0.5mg | 17% | |
| Calcium | 26.4mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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