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!
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
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
Break the spaghetti into 2-3 inch pieces. Cook according to package directions until al-dente (do not overcook!). Drain and set aside.
Preheat oven to 350 degrees. Spray a 9x13-inch baking dish with nonstick cooking spray.
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.
Bake for 30 minutes or until the cheese is melted and bubbly.
You can also substitute diced or shredded turkey breast for the chicken. Macros per serving: 29C/28P/9.5F.
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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