CHICKEN SPAGHETTI CASSEROLE: THIS IS ONE OF THE BEST DISH TO MAKE FOR THE MEN IN YOUR FAMILY: TRUST ME! MY HUSBAND AND BROTHER LOVED IT!
We loved this so much. I made it with 1 pound of spaghetti and increased the soup to two cans, instead of the recommended amount. I deboned the rotisserie chicken for approximately four cups and doubled the veggies. I doubled the cheese by 1/2 cup, and it was VERY good and creamy!
We loved this so much. I made it with 1 pound of spaghetti and increased the soup to two cans, instead of the recommended amount. I deboned the rotisserie chicken for approximately four cups and doubled the veggies. I doubled the cheese by 1/2 cup, and it was VERY good and creamy!
This is a great recipe. I used canned chicken. But, I didn’t have cheddar cheese in the house, I just used a pizza blend shredded cheese. We loved this so much and a great recipe if you have left-over chicken (also, instead of your typical pimentos, I instead used sliced green olives with pimentos).
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Ingredients:
2 cups chopped cooked chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup
Cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided
Directions:
1. Preheat the oven to 350 degrees.
2. Mix the first five ingredients in a big bowl. Combine soup, salt, broth, and pepper (in a bowl, mix with a whisk).
3. Add the soup mix to the chicken mixture and toss.
4. Distribute mixture equally between 2 (8-inch) square baking dishes covered with cooking spray.
5. Sprinkle 1 / 2 cup cheese over the casserole. Cover with foil covered with cooking spray.
6. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes.
7. Makes two Casseroles (four Equal Servings Per Casserole)
Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodium
Ingredients
- 2 cups chopped cooked chicken breast
- 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
- 1 cup (1/4-inch-thick) slices celery
- 1 cup chopped red bell pepper
- 1 cup chopped onion
- 1 cup fat-free, less-sodium chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup
- Cooking spray
- 1 cup (4 ounces) shredded cheddar cheese, divided
Instructions
1. Preheat the oven to 350 degrees.
2. Mix the first five ingredients in a big bowl. Combine soup, salt, broth, and pepper (in a bowl, mix with a whisk).
3. Add the soup mix to the chicken mixture and toss.
4. Distribute mixture equally between 2 (8-inch) square baking dishes covered with cooking spray.
5. Sprinkle 1 / 2 cup cheese over the casserole. Cover with foil covered with cooking spray.
6. Bake at 350 degrees for 30 minutes. Uncover and bake an additional 15 minutes.
7. Makes two Casseroles (four Equal Servings Per Casserole)
Notes
Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodiu
