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Spaghetti Squash and Chicken Skillet Casserole

Spaghetti Squash and Chicken Skillet Casserole

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Trans-fat Free, Low Carb
 
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Prep
15 min.		 Cook
45 min.		 Ready In
60 min.

Nutrition Facts

Serving Size 175g
Amount per Serving
Calories 32655% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 11g 57%
Trans Fat 0.0g
Cholesterol 114mg 38%
Sodium 339mg 14%
Total Carbohydrate 6g 2%
Dietary Fiber 1g 3%
Sugars 1g
Protein 31g
Vitamin A 21% • Vitamin C 22%
Calcium 11% • Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
Metric measurements

Ingredients

3tablespoons butterVideo or margarine
1cup mushrooms fresh, sliced
1/3cup leeks chopped
1/4cup celery chopped
3tablespoons sweet red bell pepper chopped
3tablespoons parsley leaves fresh, chopped
2cups spaghetti squash cooked*
4each chicken breasts boneless, cooked and cut into thin strips
1/4cup croutons seasoned, crushed
1/4teaspoon salt
1/4teaspoon black pepper seasoned
1/8teaspoon garlic powder
1pinch summer savory dried*
1/2cup sour cream
2ounces swiss cheese shredded
* Nutrition Facts

Directions

Melt butter in a large skillet over medium heat.

Add mushrooms and next 4 ingredients.

Cook, stirring constantly for 5 mins or until tender.

Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring constantly.

Stir in sour cream, cook, stirring constantly, just until thoroughly heated.

Remove from heat.

Sprinkle with cheese.

Cover and let stand for 1 minute.

To bake, prepare mixture according to directions and spoon into a lightly greased 1.5 quart casserole dish.

Cover and bake at 350 degrees F for 20-25 mins.

First published: last updated: 2012-03-31

 
 
 
 
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