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
- 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.
- Stir vegetable mixture, chicken, cooked spaghetti, through black pepper. Pour into a 13x9-inch baking dish, coated with cooking spray. Top with cheddar cheese.
- Bake at 350 for 15-20 minutes or until browned.