You can never
have too many casserole recipes, right?
tip for this one: Omit browning of chicken and add about 2
cups of rotisserie chicken that has been removed from the
bone and cubed.
SPAGHETTI CHICKEN CASSEROLE
Makes 4 to 6
boneless, skinless chicken breasts, cut into 1/2-inch cubes
chopped yellow onion
button mushrooms, sliced thin
2 cups frozen
tablespoons all-purpose flour
1 1/4 cups
low fat, reduced sodium chicken broth
1 1/2 cups
low fat milk
dried or rubbed sage leaves
brandy or Marsala (optional)
shredded Swiss cheese
shredded Parmesan cheese
to 375 degrees. Spray a 2-quart oblong baking dish (about
11-by-7 inches) with nonstick spray; set aside.
spaghetti according to package directions until al dente. Do
not overcook; drain.
oil in a large skillet, over medium high heat. Add chicken
and cook, stirring frequently, until chicken is browned and
fully cooked, about 5 minutes. Using a slotted spoon, remove
chicken and set aside. Add onion, mushrooms and broccoli to
stirring frequently, until onion is tender. Remove from
skillet and set aside.
Add butter to
skillet and melt. Stir in flour, blending until smooth and
continue to cook, stirring constantly, about 30 seconds. Add
chicken broth, milk, sage and brandy and stir until mixture
is smooth and comes to a simmer. Add chicken and vegetables
Swiss cheese and spaghetti. Pour into prepared baking dish.
Sprinkle evenly with Parmesan cheese.
uncovered, 25 to 30 minutes until slightly browned and
bubbly. Allow to stand for 10 minutes before serving.
based on 4: 565 calories (34 percent from fat), 23 g total
fat (11 g saturated), 85 mg cholesterol, 57 g carbohydrates,
40 g protein, 328 mg sodium, 7 g dietary fiber.
developed exclusively for The Star by professional home
economists Kathy Moore and Roxanne Wyss.