Recipe By :
Serving Size : 10
Preparation Time: 0:00
Categories : Casseroles Poultry

1 7 ounce package spaghetti, cooked and drained
1/2 cup slivered almonds, — toasted
1 can cream of celery soup
1 can cream of chicken soup
3/4 cup milk
2 tablespoons dry white wine
2 1/2 cups diced chicken
2 cups fully cooked, diced ham
1/2 cup chopped green bell pepper
1 8 ounce package shredded Cheddar cheese

Rinse cooked spaghetti with cold water to maintain firmness. Mix together almonds, soups, milk and wine in dish. Stir in spaghetti, chicken, ham, chopped pepper. Pour into a Pam sprayed 9 x 13 inch baking dish. Sprinkle top of mixture with the Cheddar cheese. Bake uncovered for 35 minutes at 350 degrees or until hot and bubbly.

Per Serving (excluding unknown items): 249 Calories; 18g Fat (66.0% calories from fat); 17g Protein; 3g Carbohydrate; trace Dietary Fiber; 71mg Cholesterol; 383mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 2 Fat.

NOTES: From Carol’s “Mother’s Receipes” cook book.