Comfort food, meet convenience! This lightened up Chicken Spaghetti Casserole is a flash from the past, a cozy reminder of your childhood. Spaghetti pasta is tossed in a creamy, cheesy tomato sauce with diced chicken and then baked to perfection. Plus, this recipe is a GREAT way to use up leftover turkey breast from Thanksgiving – check out the recipe notes for macros!

Servings: 8

Serving Size: 1 ¼ cups (250g)

Prep Time: 10 minutes

Total Time: 40 minutes

Nutrition Facts: 367 calories / 41g carbs / 28.5g protein / 8.5g fat 

Ingredients:

• 12 oz (340g) uncooked spaghetti pasta
• 3 cups (420g) cooked chicken breast (diced)
• 1 10-oz can (305g) “Campbell’s” 99% fat free condensed cream of chicken soup 
• 1 10-oz can (305g) “Campbell’s” 99% fat free condensed cream of mushroom soup
• 1 14-oz can (397g) diced fire-roasted tomatoes (drained)
• 1 cup (240g) fat-free chicken broth
• ½ cup (50g) shredded Parmesan
• ½ teaspoon Tabasco sauce
• ½ teaspoon paprika
• ¾ teaspoon salt
• ¾ cup (84g) shredded sharp cheddar cheese

Instructions:

1. Break the spaghetti into 2-3 inch pieces. Cook according to package directions until al-dente (do not overcook!). Drain and set aside.
2. Preheat oven to 350 degrees. Spray a 9×13-inch baking dish with nonstick cooking spray.
3. Mix together the cooked spaghetti, diced chicken, condensed soups, drained tomatoes, chicken broth, Parmesan, and seasonings in a large bowl. Pour into the prepared baking dish. Sprinkle with cheddar cheese.
4. Bake for 30 minutes or until the cheese is melted and bubbly.

Notes:

1. You can also substitute diced or shredded turkey breast for the chicken. Macros per serving: 29C/28P/9.5F.
2. For a spicier kick increase the Tabasco sauce to 1 teaspoon. Feel free to omit the Tabasco altogether if you are sensitive to small amounts of spice.

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