Nutritional Info

Nutrition Facts

Serving Size 1 (281g)

Calories 488
Calories from Fat 291 (60%)
Amount Per Serving %DIV
Total Fat 32.3g 50%
Saturated Fat 12.1g 61%
Monounsaturated Fat 12.9g
Polyunsaturated Fat 7.4g
Trans Fat 0.0g
Cholesterol 163.7mg 55%
Sodium 831mg 36%
Potassium 488.8mg 10%
Total Carbohydrate 7.3g 2%
Dietary Fiber 0.4g 2%
Sugars 3.2g
Protein 32.2g 64%

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Recipe Description
This is not your typical chicken and spaghetti combo.  The ingredients go together remarkably well, creating both a hearty and fun dinner.  A real must try!
Prep time
1 hr 20 min
Cook time
1 hr
Ready In
2 hr 20 min


Serves Tool

Serves To:USMetric
1 Pinch(pn)  pepper, to taste
1   stewing chicken
3 Tablespoon(T)  butter
6   celery stems, chopped
2   onions, chopped
1/4 Cup(c)  mushrooms, chopped
3 Tablespoon(T)  flour
1 Cup(c)  milk
1/2 Pound(lb)  sharp cheese, grated
1 Pint(pt)  chicken stock
1 Tablespoon(T)  worcestershire sauce
1 Pinch(pn)  salt, to taste
1/2 Pound(lb)  spaghetti
6 Ounce(oz)  stuffed olives, chopped or sliced
1 Cup(c)  pecans, chopped


Cook chicken in water until tender.  Remove from bones and cut in large pieces.  Reserve stock.  Melt butter.  Saute celery, onions and mushrooms until tender.  Add flour and stir to form a smooth paste.  Gradually add milk.  Stir until thickened.  Add cheese.  Stir until melted.  Add chicken stock and seasonings.  Cook spaghetti in water for 3 minutes.  Drain.  Add to stock mixture and let stand for 1 hour.  Mix in chicken and olives.  Pour into a 9 by 15 inch shallow casserole.  Top with pecans.  Bake at 350 degrees F for 1/2 hour.

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