Chicken Spaghetti Bake
photo by mersaydees
- Ready In:
- 50mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 boneless skinless chicken breasts, cubed and cooked
- 340.19 g spaghetti, halved and cooked
- 6 slice fat-free American cheese
- 226.79 g fat-free ricotta cheese
- 283.49 g fat free chicken broth
- 226.79 g low-fat cream of mushroom soup
- 340.19 g tomatoes, crushed
directions
- Preheat oven to 350 degrees.
- Cook spaghetti and chicken separately - set aside.
- Mix broth, mushroom soup and tomatoes.
- Grease casserole dish with cooking spray.
- Layer ingredients - spaghetti, kraft singles, chichen, ricotta, tomatoe mixture. Make two layers.
- Bake 35 minutes.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
What a simple casserole. Mine came out a bit like soup because I subbed 10 ounces of shirataki (tofu) noodles so I would use 20 ounces next time because I'm thinking that 12 ounces of regular pasta probably swells to 20 ounces after boiling in water. Also, the chicken is easier to cube after you cook it (most of you probably already know this!). Otherwise, made as directed. DH really liked this served with Chalula hot sauce and sprinkled with grated Parmesan cheese. Thanks, abbydabby! Made for Bargain Basement tag game.