Chicken Spaghetti Casserole

Nutrition Information

Serving size – 1 cup

Calories – 310

Calories from fat – 50

Total fat – 5.5 grams

Saturated fat – 2 grams

Cholesterol – 50 mg

Sodium – 845 mg

Total carbohydrates – 33 grams

Protein – 29 grams


  1. For creamer sauce, add 3 tablespoons of milk
  2. Try adding cream mushrooms
  3. Use low/no salt ingredients to reduce sodium

Serving: 4

Prep time: 20-30 minutes

Cook time: 30-40 minutes


2 chicken breast, cut

1 Box spaghetti noodles, wheat

1 bell pepper, chopped

½ onion (small)

3 garlic cloves

3 celery stalks

1 cup Velveeta cheese

1 can cream of chicken soup

½ can Rotel tomatoes

2 tablespoon Italian Seasoning

1 teaspoon red pepper flakes

1 cup Greek yogurt

½ cup grated cheese, low fat

½ cup Italian bread crumbs


  1. Preheat oven to 350 degrees F.
  2. Bring large pot of water to boil.  Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer to large bowl.
  3. Stir-fry chicken, cook thoroughly. Add vegetables and mix.  Cook for an additional 5 minutes.
  4. Add cheese, soup and Rotel, Italian seasoning, red pepper flakes and yogurt, mix until combined.
  5. Transfer mixture to a 9×13-inch baking dish & top with cheese and bread crumbs.
  6. Cook until cheese is melted and sauce is bubbly, about 20-30 minutes.

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