I LOVE carbs. Seriously, I tried the newer Weight Watchers point system that calculates carbs into the point value and I failed…miserably. In my defense, when I made this recipe, I used whole wheat pasta, so it was a little bit healthy…right?? Anyway, if you’re looking for a yummy, carbalicious dinner idea…look no further!
Chicken Spaghetti Casserole
1/2 box spaghetti (I used whole wheat)
1 tablespoon olive oil
1 medium onion chopped
1 cup chopped bell pepper (I used red because it’s what I had)
1/2 cup chopped celery
2 – 10 3/4 ounce cans of cream of mushroom soup ( I used the low fat variety)
1 cup fat free milk
8 ounces shredded sharp cheddar cheese
2 cups cooked chopped chicken
1 teaspoon Tabasco sauce
salt and pepper to taste
Preheat oven to 350 degrees
Cook pasta according to package (al dante), rain and set aside
Saute onions, peppers, and celery with olive oil in a deep skillet
In medium bowl, mix milk and cream soup, then add to vegetables in skillet
Stir in 1/2 of cheddar cheese and warm until cheese is melted.
Add in chicken, pasta, and Tabasco, and season to taste with salt and pepper.
Pour the mixture in a greased casserole dish (or if you’re using a oven safe skillet, just pop it in the oven)
and top with remaining cheese.
Bake for 35 minutes or until pasta is brown and hot ‘n bubbly.
I doubled this recipe to feed my family of six. Don’t forget I have teenage boys so we eat a bit more than the “average” family!
If you’re looking for a comfort food…this is it! This recipe was adapted from a recipe I found here.
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