- Servings: 6-8
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
Ingredients:
| 9 oz | Uncooked Spaghetti |
| Cooking Spray | |
| 1 cup | Frozen Chopped Onion |
| 1 Tbsp bottled | Minced Garlic |
| 2 | (14.5-ounce) Cans Stewed Tomatoes, undrained and chopped |
| 1 Tbsp | Low-sodium Worcestershire Sauce |
| 2 tsp | Dried Italian Seasoning |
| ¼ tsp | Salt |
| 2 cups | (8 Ounces) Shredded Reduced-fat Cheddar Cheese, divided |
| 3 cups | Frozen Chopped Cooked Chicken, thawed |
Directions:
Preheat oven to 350F.
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 350F for 15 minutes.
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 350F for 15 minutes.
Helpful Tips:
You can cover and refrigerate the casserole overnight, and
sprinkle with cheese before baking. Bake at 350F for 25 minutes until
bubbly.
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