Cheesy Chicken Spaghetti
Photography: 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.
| Servings:6 servings (serving size: 1 1/3 cups) | Prep Time:5 minutes | Cook Time:31 minutes |
Nutritional Info
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
Amount Per
Serving
- saturated fat:4.9 g
- cholesterol:65 mg
- fiber:3.1 g
- sodium:934 mg
- carbohydrate:45.3 g
- calories from fat:19 %
- calcium:417 mg
- fat:8.5 g
- iron:1.9 mg
- mono fat:0.1 g
- poly fat:0.4 g
- calories:395
- protein:36 g
directions
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.
