Spaghetti Squash Chicken Casserole

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 190.8
  • Total Fat: 5.5 g
  • Cholesterol: 32.9 mg
  • Sodium: 1,120.0 mg
  • Total Carbs: 16.5 g
  • Dietary Fiber: 2.6 g
  • Protein: 15.5 g

View full nutritional breakdown of Spaghetti Squash Chicken Casserole calories by ingredient
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Number of Servings: 4


    1 can cream of chicken
    2 tsp garlic salt
    8 oz cooked chicken breast
    1/2 cup fat free sour cream (or greek yogurt)
    1/2 Spaghetti Squash (my squash was 3 pounds and I used 1.5 pounds of it)


Take the squash. Cut it in half. Microwave it according to the directions on the sticker. Save half for later.

Scrap out all the noodles from the squash and throw out the peel/shell.

In sauce pan.
Add 1 can of cream of chicken soup
2 tsp of garlic salt
2 1/2 cups (or weigh it 8 oz) cooked shred chicken breast
1/2 cup of fat free sour cream (we use greek yogurt)

Let this come to a boil. Turn it off and stir it into the squash.

Place in a casserole dish and bake it at 350 for 30 minutes.

This makes 4 servings. Feel free to double the recipe if your family is larger.

Number of Servings: 4

Recipe submitted by SparkPeople user COOLEEQ.

TAGS:  Poultry |

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