Nimz's Creamy Chicken Spaghetti (Lite-Bleu)

This is a healthier version of Chef #88099's Creamy Chicken Spaghetti which we made for the 'Make it Healthier' tag game. We brought it down from 551 calories, 27 grams of fat, and 41.8 carbs. We omitted the olives and red pepper, used reduced-fat items, and changed the quantity of some items as well. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Please visit our homepage for more info.

• Ready In: 2 hrs 10 mins
• Serves: 6

Ingredients

• 1⁄2 tablespoon butter
• 1⁄4 cup  chopped onion
• 1⁄4 cup  chopped green bell pepper
• 4  garlic cloves, minced
• 2  cups  cooked chicken, cut into bite size pieces
• 2  ounces fresh mushrooms, sliced
• 1 (10 ounce) can chopped tomatoes
• 4  ounces tomato sauce
• 1  tablespoon  italian seasoning
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon black pepper
• 6  ounces spaghetti, cooked
• 1⁄2 cup  Mexican blend cheese, shredded
• 1⁄2 cup reduced-fat sharp cheddar cheese, shredded
• 1⁄2 cup fat-free parmesan cheese, shredded
• 1 (10 3/4ounce) can  Campbell's Cream of Chicken Soup
• 1  cup 2% low-fat milk
• 1⁄2 teaspoon paprika

Directions

1. In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.
2. Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.
3. Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.
4. Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.
5. Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.
6. Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.