Cheesy chicken spaghetti (core)
Source of Recipe
WW Community
List of Ingredients
Cooking spray
1.5 c sliced fresh mushrooms
1 c chopped onion
2/3 c chopped green bell pepper
2/3 c chopped celery
4 garlic cloves, minced
1 (14.5 oz) can stewed tomatoes, undrained and chopped
1 (14.5 oz) can low sodium chicken broth
1 (6 oz) can tomato paste with Italian seasonings
1/4 c sliced ripe olives
1/4 c chopped fresh parsley
1 TBS Worcestershire sauce
2 tsp dried Italian seasoning
1/4 tsp ground red pepper
2 c (8 oz) shredded FF or soy cheddar, divided
4 c hot cooked whole-wheat spaghetti (8 oz dry)
3 c chopped cooked chicken, dark and light meat Recipe
Preheat oven to 350*. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add mushrooms and next 4 ingredients (through garlic); saute 8 minutes or until tender. Add tomatoes and next 7 ingredients (through red pepper); bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Add 1 c cheese, stirring until cheese melts. Combine tomato mixture, spaghetti, and chicken; stir well. Spoon into a 3-qt baking dish coated with cooking spray. Sprinkle remaining cheese over casserole. Bake at 350* for 15 minutes or until cheese melts.
Serves 6
To freeze into 2-serving portions: Spoon 3 c mixture into each of three (1 qt) casserole dishes coated with cooking spray. Sprinkle 1/3 c cheese over each casserole. Cover unbaked casseroles with heavy-duty foil and label. Freeze up to 1 month. To serve, bake frozen casseroles, covered, at 350* for 1 hour and 15 minutes or until warm.
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