February Lightened Up: Chicken Spaghetti Casserole

 

When a client submitted this Southern Living recipe, Chicken Spaghetti Casserole, we knew we could make dramatic improvements to lighten-up this classic Southern staple. Here's our Nourish version. Try it and let us know what you think. 

Nourish Chicken Spaghetti Casserole

            2          tablespoons butter

            1          cup chopped onion

            ½         cup chopped green bell pepper

            2          celery ribs, chopped

            2          garlic cloves, minced

            1          cup sliced mushrooms

            2          cups 2% milk

            2          tablespoons all-purpose flour

 

            1.5       pounds chicken breast, cooked and shredded

            8          ounces dry spaghetti, cooked and drained

            1          (28-oz) can diced tomatoes, drained

            1          teaspoon Worcestershire sauce

            ¼         teaspoon tabasco

            ½         teaspoon kosher salt

            ½         teaspoon ground black pepper

            1          cup shredded cheddar cheese

 

1. Heat butter in a large skillet over medium heat. Add onion, bell pepper, celery, garlic and mushrooms to pan. Saute 6 minutes or until lightly browned and soft. Combine milk and flour in a small bowl, stirring with a whisk. Add milk mixture to skillet; cook 1 minute or until thickened.
2. Stir vegetable mixture, chicken, cooked spaghetti, through black pepper. Pour into a 13x9-inch baking dish, coated with cooking spray. Top with cheddar cheese.
3. Bake at 350 for 15-20 minutes or until browned.