Thursday, October 10, 2013

Chicken Spaghetti Casserole

Sometimes you have a day where you just need some comfort food.  I had a whole week of those days last week, so after some recipe searching, I decided on Chicken Spaghetti Casserole.  It looked warm and cheesy and filling, and yes, it is made with the "cream of" soups I usually avoid, but darn it, sometimes you just want something easy.  So if you are looking for a filling one-dish meal that has a reasonable amount of calories (and taste), this Chicken Spaghetti Casserole is perfect for you.

Chicken Spaghetti Casserole
Recipe Adapted from Recipe Girl

Serves 6

20 oz Boneless Chicken Breasts
8 oz Thin Spaghetti Noodles, broken into 2-inch pieces
1 Tbsp Butter
1 Medium Onion, diced
1 Green Bell Pepper, diced
8 oz Sliced Mushrooms (I used Baby Bellas)
3 Garlic Cloves, minced
7 oz Jar Diced Pimentos, drained
1 Cup Skim Milk
2 (10.75 oz) Cans of 98% Fat Free Condensed Cream of Mushroom Soup
1/8 to 1/4 tsp Cayenne Pepper
6 oz Block of Sharp Cheddar Cheese, shredded
Salt & Pepper
1/2 Cup Shredded Monterey Jack Cheese


1.  Preheat the oven to 350 degrees.  Grease a 3 quart casserole dish.

2.  Place the chicken breasts in a medium pot, and cover with salted water.  Turn heat to high until it reaches a boil; reduce heat and let simmer for 25 minutes or until cooked through.  Using tongs, remove the chicken from the pot and place on a cutting board.  Allow the chicken to sit for 5-10 minutes, then dice into bite-size pieces.

3.  While the chicken is resting, bring the water in the pot back to a boil.  Add in the noodles and cook until just shy of al dente.  Drain the noodles and set aside.

4.  While the noodles are cooking, melt the butter over medium heat in a large deep skillet.  Add in the onion, bell pepper, and mushrooms, and sauté until the vegetables have softened, about 5 minutes.  Toss in the garlic, and sauté for an additional minute.  Stir in the pimentos, milk, condensed soups, and cayenne pepper.  Once smooth, stir in the sharp cheddar.  Salt & pepper to taste.  Stir in the chicken and noodles, and once combined, pour the mixture into the greased casserole dish.  Evenly top with shredded Monterey Jack.

5.  Cover and bake for 30-35 minutes, or until the cheese has melted and the casserole is bubbly.  Allow it to rest for 5-10 minutes before serving.  Serves 6.


Serving Size: 1/6th of Casserole
Calories:  493
Fat: 18
Carbs: 43
Protein: 38

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