Chicken Spaghetti Casserole
A comforting dish combining tender chicken, creamy cheese sauce, and spaghetti, perfect for family dinners and meal prep.
Ingredients
- 7 ounces thin spaghetti
- 1 tablespoon salted butter
- 2 cups sliced mushrooms
- 1 medium onion (chopped)
- 1/2 cup chopped celery
- 1/2 cup chopped green bell peppers
- 2 cans 98% fat-free cream of mushroom soup (10.75 ounces each)
- 1 cup nonfat milk
- 8 ounces sharp cheddar cheese (shredded; reduced fat optional)
- 2 cups chopped cooked chicken breast
- 1 teaspoon Tabasco sauce
- Salt and freshly ground black pepper to taste
- 1/2 cup shredded Monterey Jack cheese (reduced fat optional)
Instructions
- Preheat your oven to 350°F (175°C). Spray a 2-quart casserole dish lightly with nonstick spray.
- Cook spaghetti in boiling water until just al dente, then drain and set aside.
- Melt butter in a large skillet over medium heat. Add mushrooms, onion, celery, and green bell peppers. Cook until softened, about 4-5 minutes.
- In a bowl, mix milk and cream of mushroom soup until smooth, then pour into the skillet with vegetables.
- Stir in cheddar cheese until melted and the sauce is creamy.
- Add cooked chicken, spaghetti, and Tabasco sauce. Mix gently and season with salt and pepper.
- Pour mixture into the prepared casserole dish and sprinkle Monterey Jack cheese on top.
- Bake uncovered for 35 minutes until hot and bubbly, with a golden brown top.
- Let cool slightly before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave.