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Cheesy
Spaghetti Casserole. |
You can never
have too many casserole recipes, right?
Here’s a
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.
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CHEESY
SPAGHETTI CHICKEN CASSEROLE
Makes 4 to 6
servings
8 ounces
whole-wheat spaghetti
1 tablespoon
olive oil
8 ounces
boneless, skinless chicken breasts, cut into 1/2-inch cubes
1/2 cup
chopped yellow onion
4 ounces
button mushrooms, sliced thin
2 cups frozen
broccoli florets
2 tablespoons
butter
2 1/2
tablespoons all-purpose flour
1 1/4 cups
low fat, reduced sodium chicken broth
1 1/2 cups
low fat milk
1/2 teaspoon
dried or rubbed sage leaves
2 tablespoons
brandy or Marsala (optional)
1 cup
shredded Swiss cheese
1/4 cup
shredded Parmesan cheese
Preheat oven
to 375 degrees. Spray a 2-quart oblong baking dish (about
11-by-7 inches) with nonstick spray; set aside.
Cook
spaghetti according to package directions until al dente. Do
not overcook; drain.
Heat olive
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
skillet.
Cook,
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
to sauce.
Toss with
Swiss cheese and spaghetti. Pour into prepared baking dish.
Sprinkle evenly with Parmesan cheese.
Bake,
uncovered, 25 to 30 minutes until slightly browned and
bubbly. Allow to stand for 10 minutes before serving.
Per 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.
Recipe
developed exclusively for The Star by professional home
economists Kathy Moore and Roxanne Wyss.
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