Aunt Liz's Chicken Spaghetti Casserole

Aunt Liz's Chicken Spaghetti Casserole Recipe
Photo: Melissa Springer

This chicken spaghetti casserole is low in calories and can easily be made ahead. The recipe makes two casseroles so enjoy one for dinner and freeze the other for later. To prepare the frozen casserole, cover and bake for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.

Yield:

2 casseroles, 4 servings each (serving size: about 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 261
Caloriesfromfat 27 %
Fat 7.8 g
Satfat 3.9 g
Monofat 2.2 g
Polyfat 1.1 g
Protein 19 g
Carbohydrate 28 g
Fiber 2.1 g
Cholesterol 47 mg
Iron 1.8 mg
Sodium 652 mg
Calcium 134 mg

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, undiluted
Cooking spray
1 cup (4 ounces) shredded cheddar cheese, divided

Preparation

1. Preheat oven to 350°.

2. 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. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.

Mary Jo Bryan, Atlanta, Georgia

,

November 2008
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