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Tuesday, January 7, 2014

Chicken Spaghetti Casserole

I always count it as a success when my husband eats his entire dinner and it contains veggies. It requires much sneakiness and even then it's never a guarantee. I knew this week when I made the meal plan I'd like to have dishes that at least had some vegetables within. Risky? Yes.

I figured I'd ease in on Monday with this creamy, chicken casserole. Not to mention I wanted a dish that I could put in the oven easily right after we got home from the gym. Since the chicken needed to be cooked I boiled it earlier in the day while accomplishing other tasks and cut the veggies then too.


Now I'm pretty sure a major saving grace in this dish was the creamy sauce that coated said veggies and the cheese layer that topped it all. I like to be risky but not stupid. If you're going to have veggies there has to be some 'oomph' to the recipe. That's where the Cream of Mushroom soup and cheesy top layer come in and immerse the chicken and spaghetti making for a warm, fulfilling casserole.


I used whole grain spaghetti since that's what we had and I really liked the texture it added. If that's not your thing and you aren't much into crunchy texture, I'd suggest using white noodles. The celery and onion add some crunch but the whole wheat noodles will firm everything up.

The great thing about this recipe is since it makes a good amount, the leftovers were not only another night less of making dinner but they were beyond just your basic leftovers. All the ingredients marinated together overnight and made for a meal as great as it was the first time.


Chicken Spaghetti Casserole
By Optimistic Health

Ingredients
·  2 cups cooked chicken
·  2 cups 2-inch pieces of spaghetti noodles
·  3 stalks of celery, diced into ¼ in.
·  1 pepper (red, yellow, orange), diced
·  1 medium onion, diced
·  1 cup of low sodium chicken broth
·  ½ tsp. salt
·  ½ tsp. garlic salt
·   ¼ tsp. pepper
·  2 cans (10 ¾ oz) low sodium Cream of Mushroom soup
·  ½ c. grated parmesan cheese

 1.   Preheat oven to 350 degrees F.
 2.  Mix the chicken, noodles, celery, onion and peppers in a large mixing bowl.
 3.   Combine broth, spices and soup into separate bowl and add to chicken bowl.
 4.   Mix together and place in two 8-inch square baking dishes.
 5.    Cover with cheese and place in oven covered for 35 minutes.
 6.   Uncover and bake for another 10 minutes.



4 comments:

  1. Replies
    1. I'm trying girl! It's hard but no backing out!!

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  2. This looks really delicious! We don't eat much meat but I think this would be great as a veggie casserole as well.

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    Replies
    1. Thank you Alicia! I would love to hear how it turns out if you do.

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