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Chicken Spaghetti Casserole

Today Lyndsay's going to show you her favorite recipe for Chicken Spaghetti! It's creamy, and delicious, and full of all kinds of healthy ingredients!
Ingredients
  Chicken tender 1 Pound
  Sliced cremini mushrooms 2 Cup (32 tbs)
  Garlic powder 1 Tablespoon
  Onion powder 1⁄2 Tablespoon
  Italian seasoning 1 Teaspoon
  Dried chili 1⁄2 Teaspoon (Optional)
  Broccoli florets 2 Cup (32 tbs), steamed
  No sodium chicken stock 1 Cup (16 tbs)
  Light philadelphia cream cheese 1⁄2 Cup (8 tbs)
  Low fat cream of mushrooms soup 1 Can (10 oz)
  Thin spaghetti 1 Pound, broken into 2 inch pieces
  Reduced fat mozzarella 1 Cup (16 tbs), shredded (cracker barrel)
  Reduced fat cheddar cheese 1 Cup (16 tbs), shredded (cracker barrel)
Directions

GETTING READY

1. Preheat the oven to 350 degrees F.

2. In a large non-stick skillet misted with olive oil, saute the chicken, and mushrooms until the chicken is almost cooked through.

3. Add the garlic powder, onion powder, Italian seasoning, and chiles and continue to saute another few minutes until the chicken is completely cooked.

4. De-glaze the pan with the chicken stock and then turn to low. Add the cream cheese, and mushroom soup, and then stir in the steamed broccoli.

5. Cook the spaghetti for 5 minutes - just before it's al dente - and then mix enough of it together with everything else in the pan just until it still looks nice and creamy (about 3 generous handfuls of partially cooked spaghetti)

6. Place the mixture in a 9- by 13-inch casserole pan that's been treated with oil or cooking spray and top with the 2 cups of cheese.

7. Bake covered for 30 minutes and then remove the cover. Bake uncovered another 10-15 minutes until bubbly.

SERVING

8. Serve hot.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Baked
Course: 
Main Dish
Ingredient: 
Spaghetti
Dish: 
Casserole
Preparation Time: 
15 Minutes
Cook Time: 
45 Minutes
Ready In: 
60 Minutes
Servings: 
6

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Chicken Spaghetti Casserole Recipe Video