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  • 8servings
  • 68calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB2
MineralsZinc, Copper, Calcium, Potassium, Phosphorus

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 6 cans 14 1/2 oz. each 3 cups shredded cooked chicken

  3. 1 16 oz. pkg. frozen mixed vegetables -- thawed

  4. 1/4 pound spaghetti -- broken up

  5. 1/2 teaspoon black pepper

Instructions Jump to Ingredients ↑

  1. In a large soup pot, combine all ingredients and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer 10 to 15 minutes, or until the spaghetti and vegetables are tender. NOTE: You can use either leftover cooked chicken or store-bought precooked chicken breasts.

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