Chicken Spaghetti squash casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
5 cup Spaghetti Squash 2 cup frozen brocolli florets 3 tbsp Butter, unsalted 14.3 grams Wheat flour, white, all-purpose, unenriched .5 cup Campbell's low sodium chicken broth 1 cup Milk, 2%, with added nonfat milk solids, without added vit A .5 tsp Salt .25 tsp Pepper, black 6 thigh, bone and skin removed Chicken Thigh .5 cup Parmesan Cheese, grated 1 serving Cherry Tomatoes, Fresh, 1 Tomato 30 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g .5 cup, shredded Cheddar Cheese 3 stalk, medium (7-1/2" - 8" lon Celery, raw
Roast squash, squeeze excess water from squash strands.
Combine butter, flour, broth, milk, salt, and pepper. (Make a roux)
Stir in chicken (cooked & cubed), brocolli, celery, tomato’s, squash and Parmesan.
Top w/ panko and cheddar. (any adding seasonings desired)
Bake 25 min at 400* or until browned.
Serving Size: 1/6
Number of Servings: 6
Recipe submitted by SparkPeople user CILDEBUG.
Combine butter, flour, broth, milk, salt, and pepper. (Make a roux)
Stir in chicken (cooked & cubed), brocolli, celery, tomato’s, squash and Parmesan.
Top w/ panko and cheddar. (any adding seasonings desired)
Bake 25 min at 400* or until browned.
Serving Size: 1/6
Number of Servings: 6
Recipe submitted by SparkPeople user CILDEBUG.
Nutritional Info Amount Per Serving
- Calories: 308.6
- Total Fat: 15.4 g
- Cholesterol: 92.7 mg
- Sodium: 596.6 mg
- Total Carbs: 19.1 g
- Dietary Fiber: 3.1 g
- Protein: 23.4 g
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