Chicken Spaghetti Casserole
Yield: 6 servings
Prep
Time:
25 min
Cook
Time:
35 min
Ingredients:
7 ounces thin spaghetti
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two 10.75-ounce cans 98% fat free cream of mushroom soup
1 cup nonfat milk
8 ounces sharp cheddar cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese
1 tablespoon salted butter
2 cups sliced mushrooms
1 medium onion, chopped
1/2 cup chopped celery
1/2 cup chopped green bell peppers
1/2 cup chopped red bell peppers
Two 10.75-ounce cans 98% fat free cream of mushroom soup
1 cup nonfat milk
8 ounces sharp cheddar cheese
2 cups cooked, chopped chicken
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded Monterey Jack cheese
Directions:
1. Preheat oven to 350 degrees F. Spray a
2-quart casserole dish with nonstick spray.
2. Cook pasta according to package directions,
but only cook it until it's al dente (you still want a little bite to it).
Drain the pasta and set it aside.
3. Melt butter in a large, deep skillet over
medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the
vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup
until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar
cheese. Continue to heat the mixture until the cheese has melted and the sauce
is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and
pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese
on top.
4. Bake for 35 minutes, or until the casserole
is hot and bubbly and golden brown.
Tips:
*If you're trying to figure out a serving size
for this casserole, simply use a knife to divide the pan into 6 equal servings.
There's your serving size (it's pretty substantial)!
*Leftovers of this casserole are great for a
couple of days after making it.
*Turn this casserole into a
day-after-Thanksgiving meal by adding leftover turkey instead of chicken.
Nutritional
Information per serving:
Serving size: 1/6th of the casserole
Calories per serving: 490.5
Fat per serving: 22.5g
Saturated Fat per serving: 12.3g
Sugar per serving: 3.3g
Fiber per serving: 2.7g
Protein per serving: 31g
Cholesterol per serving: 89.3mg
Carbohydrates per serving: 39.4g
Serving size: 1/6th of the casserole
Calories per serving: 490.5
Fat per serving: 22.5g
Saturated Fat per serving: 12.3g
Sugar per serving: 3.3g
Fiber per serving: 2.7g
Protein per serving: 31g
Cholesterol per serving: 89.3mg
Carbohydrates per serving: 39.4g
WW POINTS per
serving:
Points Plus Program: 13 Old Points Program: 11
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