Chicken Spaghetti Casserole

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Connie Thonen

Full recipe - 1 cup = 563 mg

½ green pepper chopped -2 mg

1 cup onion chopped - 6 mg

2 stalks celery chopped (⅔ cup chopped - 54 mg

1 can mushrooms drained or fresh mushrooms - Kroger canned 5 mg

8 ounces velveeta shredded - 3456 mg

12 oz spaghetti cooked & broken into pieces (0mg)

2 cans cream of chicken soup (2050 mg)

1 teaspoon Chicken Bouillon - 350 mg

5 cups cooked chicken or turkey - used chicken breast ( 4 oz = 1 cup) - 200 mg

2 cups Swanson's unsalted chicken broth - 70 mg

My salt to taste

Mrs Dash to taste

½ recipe modified for Mike

Total sodium - 1851.7 mg if made with Campbell's no salt added soup- 6 cups 309 mg per cup

¼ green pepper chopped -1 mg

½ cup onion chopped - 3.2 mg

½ cup celery chopped - 40 mg

1 ½ oz fresh mushrooms= 8 mg) or 1 can Kroger no salt added 20 mg

¼ cup cheddar cheese powder - 760 mg

1 teaspoon garlic powder - 0 mg

1 packet chicken Herb Ox or 1 ½ teaspoons Knorr Zero salt chicken - 0 mg

2 teaspoons VLS Chicken Base- 70 mg

½ teaspoon mini salt - 200 mg

8 oz spaghetti cooked & broken into pieces (0mg)

1 can cream of chicken soup - Campbells Unsalted cream of chicken - 150 mg

2 cups cooked chicken - 77.5 mg

1 cup chicken broth - GV Reduced Sodium - 530 mg

Original Recipe

½ green pepper chopped

1 onion chopped

2 stalks celery chopped

1 can mushrooms

8 ounces velveeta shredded

1 pound spaghetti cooked & broken into pieces

2 cans cream of chicken soup

5 cups chicken cooked

2 cups chicken broth

Note: Ingredients may have been altered from the original.

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