CHEESY CHICKEN SPAGHETTI

Cheesy Chicken Spaghetti image

Simple ingredients come together to make this cheesy baked casserole of spaghetti pasta and chicken in a tomato sauce - a great Thanksgiving dinner recipe.

Provided by Betty Crocker Kitchens

Categories Entree

Time 35m

Yield 6

Number Of Ingredients 9

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:

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.
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.
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.

Nutrition Facts : Calories 440, Carbohydrate 45 g, Fiber 3 g, Protein 38 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 810 mg

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