Cheesy Chicken Spaghetti

You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350° for 25 minutes until bubbly.

Prep Time: 5 minutes
Cook Time: 31 minutes
Yield: 6 servings (serving size: 1 1/3 cups)

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

Preparation

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.

Nutritional Information

Calories:

395 (19% from fat)

Fat:

8.5g (sat 4.9g,mono 0.1g,poly 0.4g)

Protein:

36g

Carbohydrate:

45.3g

Fiber:

3.1g

Cholesterol:

65mg

Iron:

1.9mg

Sodium:

934mg

Calcium:

417mg