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Chicken Spaghetti Casserole
Source: dLife

Chicken and spaghetti baked in a delicious cream of mushroom sauce.

Prep Time: 15 minutes
Cook Time: 30 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 179.3
Total Carbs 12.7 g
Dietary Fiber 0.9 g
Sugars 1.4 g
Total Fat 2.5 g
Saturated Fat 0.6 g
Unsaturated Fat 0.5 g
Potassium 286.1 mg
Protein 24.9 g
Sodium 363.8 mg
Dietary Exchanges
, 1 Starch , 3 1/2 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 1/2 lb  boneless skinless chicken breasts
0 1/4 lb  spaghetti pasta
5.3333 oz  Soup, cream of mushroom, condensed, canned
0 1/2 cup  fat free milk
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 oz  Mushrooms, canned, drained, slices
1 each  cooking spray
  1. Begin by combining the chicken with enough water to cover it in a large skillet; cover and bring to a boil. Reduce the heat, and then simmer for about 20 minutes, or until the chicken is done. Drain the chicken, chop it, and set aside.
  2. Cook the spaghetti according to the package directions, omitting any salt and fat. Drain, and set aside.
  3. In a small saucepan, combine the soup, milk, and seasonings, stirring well to mix.
  4. Preheat your oven to 325 degrees F and then layer the chicken, spaghetti, soup mixture, and mushrooms in a 12x8x2-inch baking dish.
  5. Bake for roughly 30 to 45 minutes, or until thoroughly heated.

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