Baked chicken and cheese spaghetti

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 346.5
  • Total Fat: 7.6 g
  • Cholesterol: 44.3 mg
  • Sodium: 617.8 mg
  • Total Carbs: 46.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 22.3 g

View full nutritional breakdown of Baked chicken and cheese spaghetti calories by ingredient


Introduction

A great dish for entertaining. Just put it together and let it bake. You can substitute browned ground chicken, browned ground beef, or (for a vegetarian version) sautéed chopped portobello muschrooms for the chicken. Best with herbal Jack cheese, but it can be made with any shredded cheese. A great dish for entertaining. Just put it together and let it bake. You can substitute browned ground chicken, browned ground beef, or (for a vegetarian version) sautéed chopped portobello muschrooms for the chicken. Best with herbal Jack cheese, but it can be made with any shredded cheese.
Number of Servings: 8

Ingredients

    1 1-lb package of Brown Rice Spaghetti Pasta
    1 t olive oil
    2 lb Boneless Skinless Chicken Breast
    3 cloves Garlic, minced
    2 cups spaghetti sacue (homemade or from a jar)
    1 cup diced tomatoes (fresh or canned)
    2 cup Peas, frozen
    Dried Oregano
    1.5 cups shredded Herbed Monterey Jack Cheese shredded

Tips

Great with corn on the cob and a green salad.


Directions

Preheat oven to 350 degrees. Cook the spaghetti according to package directions and drain. Coat inside of casserole dish with the olive oil. Mix all other ingredients except the cheese in a bowl. Layer the spaghetti on the bottom of the casserole dish, add the tomato and chicken mixture on top. Top with the shredded cheese. Bake at 350 degrees for 45 minutes.

Serving Size: Makes 8 1-cup servings

Number of Servings: 8

Recipe submitted by SparkPeople user EMILYMB95.