This recipe was adapted from a Publix Apron’s Recipe from Publix Supermarket.
This recipe uses low-sodium Concentrated Cream of XXX Soup Mix. Click here for recipe.
- 8 oz spaghetti
- 1 Tbsp olive oil
- 1¼ lb boneless skinless chicken breast, cut into bite-sized pieces
- 4 oz onion
- 4 oz celery
- 4 oz bell pepper
- 4 oz unsalted mushrooms
- ⅓ cup condensed cream of XXX soup mix (see recipe)
- 1¼ cup water
- 1 cup no-salt chicken broth
- ⅛ tsp black pepper
- 2 Tbsp unsalted butter
- 1 cup Panko bread crumbs
- 1¼ cups sharp Cheddar cheese, shredded
- Preheat oven to 425 degrees
- Cut the butter into small pieces and place into a medium bowl. Set it aside to soften.
- Fill a large saucepan half full of water. Cover and bring to boil. Break spaghetti into 2-inch long pieces and stir it into the boiling water. Reduce heat to medium-high and boil for 5 minutes, stirring occasionally, or until partially tender. Drain.
- In a large skillet, heat the olive oil. Then saute the chicken, onion, celery, bell pepper, and mushrooms until the chicken is completely cooked. Add the condensed cream of XXX soup mix, water, broth, and pepper and bring to a boil.
- Stir the spaghetti into the chicken and vegetables. Then transfer the entire mixture into a 2-quart baking dish. Stir cheese and bread crumbs into the softened butter. Mix until blended. Spread evenly over the chicken and vegetables.
- Bake 15-20 minutes or until golden and bubbly around the edges. Let the casserole rest for 5 mintues before serving.
Our sodium estimates assume that you use fresh chicken with only 3% sodium per serving (instead of chicken that has been infused with a high-sodium broth).
Note that sodium percentages depend on which daily reference you use. The estimated 120 mg of sodium per serving implies that one serving of this recipe provides:
– 5% of the U.S. FDA daily reference value for sodium for a 2,000-calorie diet that includes 2,400 mg sodium, or
– 8% of the American Heart Association recommendation of 1,500 mg sodium per day, or
– 12% of the Ménière’s diet recommendation of 1,000 mg sodium per day.
(As is the case with all of the recipes on this web site, the nutrition information provided in this recipe is only an estimate based on nutrition information provided on the packaging of each of the ingredients we used in this recipe and/or on a variety of sources on the web. This information should be regarded as an opinion only, with no guarantees that it is accurate. Obviously, the nutritional information will vary depending on the ingredients and quantities that you use.)
