Cheesy Chicken Spaghetti

So this is one of those recipes we forgot about, but we've made before (or D has). It is from CL Superfast Suppers. We both like it. We had with a Caesar Salad.


Cheesy Chicken Spaghetti

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

Preparation Time: 5 minutes minutes
Cooking Time: 31 minutes minutes
Yield: 6 servings (serving size: 1 1/3 cups)

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

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.

CALORIES 395 (19% from fat); FAT 8.5g (sat 4.9g,mono 0.1g,poly 0.4g); IRON 1.9mg; CHOLESTEROL 65mg; CALCIUM 417mg; CARBOHYDRATE 45.3g; SODIUM 934mg; PROTEIN 36g; FIBER 3.1g

Oxmoor House, JANUARY 2003