Tuesday, November 12, 2013

Fall Recipe: Chicken Spaghetti Casserole

Need an easy-peasy dinner idea for tonight? Try out this Chicken Spaghetti Casserole dish. Enjoy it tonight or freeze it for another day.

Chicken Spaghetti Casserole

2 cups chopped cooked chicken breast (I use rotisserie chicken)
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, undiluted
Cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided

Preheat oven to 350°.  Combine first 5 ingredients in a large bowl.

Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk.

Add soup mixture to chicken mixture; toss.

Layer mixture into a 9 x 13 baking dish coated with cooking spray. Sprinkle 1 cup cheese over casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes. 

You can freeze this casserole and from frozen, bake at 350 covered for 55 minutes.  Uncover and bake for an additional 10 minutes until bubbly. 

Amber Massey, RD, LD, is a registered dietitian in the Dallas/Fort Worth area.

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