Chicken Spaghetti Casserole

Prep Time: 15 minutes
Bake Time: 45 minutes
Serves: 6-8

Ingredients

• 1 lb chicken tenders
• 2 cups sliced cremini mushrooms
• 1 tbsp garlic powder
• 1/2 tbsp onion powder
• 1 tsp Italian seasoning
• 1/4 tsp dried chilies (optional)
• 2 cups steamed broccoli florets
• 1 cup no sodium added chicken stock
• 1/2 cup light Philadelphia cream cheese
• 1 tin low fat cream of mushroom soup
• 1 pound thin spaghetti, broken into 2-inch pieces
• 2 cups Cracker Barrel reduced fat shredded mozzarella and cheddar cheese

Directions

1. Preheat the oven to 350 degrees F.
2. In a large non-stick skillet misted with olive oil, saute the chicken, and mushrooms until the chicken is almost cooked through. 
3. Add the garlic powder, onion powder, Italian seasoning, and chiles and continue to saute another few minutes until the chicken is completely cooked. 
4. De-glaze the pan with the chicken stock and then turn to low. Add the cream cheese, and mushroom soup, and then stir in the steamed broccoli.
5. Cook the spaghetti for 5 minutes - just before it's al dente - and then mix enough of it together with everything else in the pan just until it still looks nice and creamy (about 3 generous handfuls of partially cooked spaghetti) 
6. Place the mixture in a 9- by 13-inch casserole pan that's been treated with oil or cooking spray and top with the 2 cups of cheese. 
7. Bake covered for 30 minutes and then remove the cover. Bake uncovered another 10-15 minutes until bubbly.

Nutritional Analysis
 
Calories per serving: 363
Total Fat 16.9 g
Saturated Fat 8.8 g
Trans Fat 0.0 g
Cholesterol 91 mg
Sodium 348 mg
Potassium 422 mg
Total Carbohydrates 24.8 g
Dietary Fiber 2.1 g
Protein 27.6 g
Vitamin A 15%     •     Vitamin C 36%
Calcium 21%     •     Iron 10%