Chicken Spaghetti

Name: Chicken Spaghetti
Ingredients: 1 chicken; 1 cup celery; 1 large onion, chopped; 1 box spaghetti; 1 can pimentos; 1 can mushrooms; 3 boiled eggs, chopped; 1 cup cheese

From Cook book (Relief Society, Houston, 1963), 1963

Presented as published in 1963. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

851Calories

57 gProtein

21 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories851 kcal

Protein57 g

Carbohydrates21 g

Fiber2.6 g

Sugars6.7 g

Total Fat60 g

Saturated Fat26 g

Monounsaturated Fat18 g

Polyunsaturated Fat6.7 g

Omega-30.1 g

Cholesterol227 mg

Sodium894 mg

Potassium943 mg

Calcium813 mg

Iron2 mg

Magnesium89 mg

Phosphorus775 mg

Zinc6.2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C14 mg

Vitamin A384 mcg

Vitamin E1.3 mg

Vitamin K5.5 mcg

Vitamin B60.9 mg

Vitamin B121.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)12 mg

Folate60 mcg

Choline111 mg

Caffeine0 mg

Water399 g

As published

This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 41. The excerpt below is the record exactly as published.

CHICKEN SPAGHETTI Irene Nettles Boil 1 chicken with 1 cup celery and 1 large onion, chopped, and salt and pepper--Remove chicken from broth and bone--Cook spaghetti in broth (1 box) — When spaghetti is done, add chopped chicken, 1 can pimentos, 1 can mushrooms (or 1 can mushroom soup), 3 boiled eggs, chopped, and 1 cup cheese

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