Cheesy Chicken Spaghetti

Photo: Oxmoor House
You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

Yield:

6 servings (serving size: 1 1/3 cups)

Recipe from

Recipe Time

Prep: 5 Minutes
Cook: 31 Minutes

Nutritional Information

Calories 395
Caloriesfromfat 19 %
Fat 8.5 g
Satfat 4.9 g
Monofat 0.1 g
Polyfat 0.4 g
Protein 36 g
Carbohydrate 45.3 g
Fiber 3.1 g
Cholesterol 65 mg
Iron 1.9 mg
Sodium 934 mg
Calcium 417 mg

Ingredients

9 ounces uncooked spaghetti
Cooking spray
1 cup frozen chopped onion
1 tablespoon bottled minced garlic
2 (14.5-ounce) cans stewed tomatoes, undrained and chopped
1 tablespoon low-sodium Worcestershire sauce
2 teaspoons dried Italian seasoning
1/4 teaspoon salt
2 cups (8 ounces) shredded reduced-fat Cheddar cheese, divided
3 cups frozen chopped cooked chicken, thawed

Preparation

Preheat oven to 350º.

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350º for 15 minutes.

Note:

Cooking Light Superfast Suppers

January 2003