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Cheesy Chicken Spaghetti

Photo: Oxmoor House
Prep time 5 mins
Cook time 31 mins
Yield 6 servings (serving size: 1 1/3 cups)
You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

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

Nutrition 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

How to Make It

  1. Preheat oven to 350º.

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

  3. 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.

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