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.
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.
This is pretty dang close to the real, much fattier thing. Obviously, not quite as rich, but very close. The traditional chicken spaghetti casserole I had did not have the celery, but I made this as directed anyway. I think I would half or omit the celery next time. I would also think this could be further improved by sauteing the onions/peppers beforehand for a minute. I think this could be four stars if you did that and added some garlic powder and maybe 2 tbsp grated parm or romano to the casserole mixture to amp up the cheesiness, although I know this naturally would increase calories some (you could combat this increase by using r/f cheddar on top). Maybe chop up and add some fresh mushrooms for more oomph.
Unfortunately this wasn't a hit with us. I did follow the recipe exactly other than substituting turkey for chicken. I didn't have any trouble mixing the ingredients, but found the end result to be rather bland and gluey. Water chesnuts would have been a good addition. Still I can see this might be popular with children due to that blandness. Husband says not a repeat.
I'm not sure why some people found this to be so bad - I thought it was really good! I kept it in the oven 10 minutes longer than suggested and I didn't have low fat mushroom soup, so maybe that helped? I also used whole wheat noodles.
I thought this was very flavorful, everything cooked thoroughly, and I am excited for leftovers tomorrow!
I made this with little shell noodles but kept to the 7 ounces and it fed my teenage son, his friend, my husband and myself with nothing left over! Again I fed two teenage boys and they loved it! I also added garlic after reading some of the reviews along with 1/4 tsp of chili powder to add some more flavor. It was a hit with both my son his friend and my husband, my son asked me to make it again tonight!
After reading others reviews I switched things up a bit. I added 1 can cream if celery & 1 can cream of mushroom (instead of 2 cans mushroom). I sauted my celery, pepper & onion 1st with a bit of garlic powder for about 5 minutes. I put it all in my slow cooker with 1 extra cup of chicken broth for 2 hours on low. I also added a few more seasonings (like "chicken base" and "cheese, chives & bacon" from Epicure Selections. I added the cheese right before serving. It was pretty tasty.
Maybe I did something wrong but this casserole is weird. Not all the noodles absorbed the moisture from the soup/broth mixture. Parts of the casserole were crunchy but the noodles that were not crunchy were a strange kind of mushy. I should have stirred the mixture halfway through the baking process. The flavor was pretty good overall but it would have made a better chicken noodle soup instead of a casserole.
I was very concerned in the beginning, but I stirred the casserole midpoint, kept it in the oven an extra 12 minutes, and it turned out great. I used shredded chicken from 2 chicken breast, 1/2 of a can of low sodium chicken broth, 1/2 can of low sodium and fat free cream of mushroom soup, added 1/2 cup white onion, 2 cups of fresh broccoli, 3 ounces of uncooked chickpea pasta, salt and black pepper . It was very flavorful, not overly salty, very light, not super rich and heavy.
This was okay. I used cream of chicken and cream of mushroom but otherwise stayed true tot he recipe. Like other reviewers I found it slightly lacking in flavor, if I make it again I will add some more seasonings, likely a seasonall and some garlic powder. When I added garlic powder on top it was better. I used whole grain noodles.
This is great comfort food, not fancy just satisfying and delicious. If you have a very sophisticated palate or are expecting a complex flavor profile, it may not be the best choice for you. I've made it for when family visits and everyone loves it. This is one of those recipes that as you are putting it together, you think it is such a hassle that you'll never make it again. Stirring the dry pasta with the wet ingredients is a PAIN. But something delicious comes out of it, and suddenly it was worth the trouble. The added bonus is that you can make one and freeze one, which is very convenient as well. Or if you are needing to take a meal to someone, preparing this allows you to fix one for them and one for you. Bonus that not having to precook the pasta makes this come together fairly quickly.
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