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 Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 395
  • Calories from fat: 19%
  • Fat: 8.5g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 0.1g
  • Polyunsaturated fat: 0.4g
  • Protein: 36g
  • Carbohydrate: 45.3g
  • Fiber: 3.1g
  • Cholesterol: 65mg
  • Iron: 1.9mg
  • Sodium: 934mg
  • Calcium: 417mg

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

  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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