Tuesday, June 19, 2012

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti

Cheesy Chicken Spaghetti

Start with on-hand pantry items such as spaghetti, frozen chopped onion, frozen chopped chicken, bottled garlic, and canned tomatoes to whip up an easy weeknight dinner that's sure to satisfy.
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)


  • 9 ounces uncooked spaghetti 
  • Cooking spray
  • 1 cup frozen chopped onion
  • 1 tablespoon bottled minced garlic
  • (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


  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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