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Cheesy Chicken Spaghetti

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Cheesy Chicken Spaghetti
  • Prep 20 min
  • Total 35 min
  • Servings 6
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Simple ingredients come together to make this cheesy baked casserole of spaghetti pasta and chicken in a tomato sauce - a great Thanksgiving dinner recipe.
Updated Feb 18, 2014

Ingredients

  • 9 oz uncooked spaghetti
  • 1 cup frozen chopped onions (from 12-oz bag)
  • 1 tablespoon chopped garlic in water (from 4.5-oz jar)
  • 2 cans (14.5 oz each) stewed tomatoes, undrained, chopped
  • 1 tablespoon reduced-sodium Worcestershire sauce
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon salt
  • 3 cups chopped cooked chicken
  • 2 cups (8 ounces) shredded reduced-fat Cheddar cheese

Steps

  • 1
    Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook spaghetti as directed on package, omitting salt and oil and using minimum cook time; drain.
  • 2
    Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add tomatoes, Worcestershire sauce, Italian seasoning and salt. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
  • 3
    Remove from heat. Stir in chicken, 1 cup of the cheese and the cooked spaghetti. Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.

Tips from the Betty Crocker Kitchens

  • tip 1
    You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Increase baking time to 25 minutes.

Nutrition

440 Calories, 12g Total Fat, 38g Protein, 45g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Total Fat
12g
0%
Saturated Fat
6g
0%
Sodium
810mg
0%
Total Carbohydrate
45g
0%
Dietary Fiber
3g
0%
Protein
38g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 2 Vegetable; 3 Very Lean Meat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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