Cheesy Chicken Spaghetti

Oxmoor House
6 servings.


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1 (3-pound) broiler-fryer, skinned and cut up
8 cups water
1/4 cup chopped celery
1 medium onion, quartered
1 medium carrot, sliced
8 ounces spaghetti, uncooked
Vegetable cooking spray
1 1/2 cups sliced fresh mushrooms
1 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped celery
2 cloves garlic, minced
1 (14-ounce) can no-salt-added stewed tomatoes
1/2 cup no-salt-added tomato paste
1/4 cup sliced ripe olives
1 tablespoon chopped parsley
1 teaspoon dried Italian seasoning
2 teaspoons low-sodium Worcestershire sauce
1/8 teaspoon ground red pepper
1 1/2 cups (6 ounces) shredded reduced-fat Cheddar cheese


Combine first 5 ingredients in a Dutch oven. Bring to a boil; cover, reduce heat, and simmer 45 minutes or until chicken is done. Remove chicken from broth, and set aside; remove and discard celery, onion, and carrot. Skim fat from broth. Add water, if necessary, to broth to equal 8 cups. Set aside 2 cups broth. Bone chicken; cut into bite-size pieces.

Bring broth in Dutch oven to a boil; add spaghetti. Cook 10 minutes. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 4 ingredients; saute until tender. Add reserved 2 cups broth, tomatoes, and next 6 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 40 minutes. Add tomato mixture and cheese to spaghetti; toss. Spoon into 3 (1-quart) casseroles coated with cooking spray. Cover and bake at 350° for 30 minutes.

Created date

August 2009

Nutritional Information

Calories 457
Caloriesfromfat 26 %
Fat 13 g
Satfat 5.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 39.4 g
Carbohydrate 43.4 g
Fiber 0.0 g
Cholesterol 92 mg
Iron 0.0 mg
Sodium 357 mg
Calcium 0.0 mg