Spaghetti Squash and Chicken Skillet Casserole
Easy and tasty! I make this casserole a few times every year when I have spaghetti squash in my kitchen. It's a well balanced meal with just enough protein and lots of vegetables. 183
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Ingredients
| 3 | tablespoons |
butter
or margarine |
|
| 1 | cup |
mushrooms
fresh, sliced |
|
| ⅓ | cup |
leeks
chopped |
|
| ¼ | cup |
celery
chopped |
|
| 3 | tablespoons |
sweet red bell peppers
chopped |
|
| 3 | tablespoons |
parsley leaves
fresh, chopped |
|
| 2 | cups |
spaghetti squash
cooked |
* |
| 4 | each |
chicken breasts
boneless, cooked and cut into thin strips |
|
| ¼ | cup |
croutons
seasoned, crushed |
|
| ¼ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
seasoned |
* |
| ⅛ | teaspoon |
garlic powder
or 1 clove of freshly chopped garlic |
* |
| 1 | pinch |
savory
dried |
* |
| ½ | cup |
sour cream
|
|
| 2 | ounces |
swiss cheese
shredded |
Directions
Melt butter in a large skillet over medium heat.
Add mushrooms and next 4 ingredients.
Cook, stirring constantly for 5 minutes or until tender.
Add spaghetti squash and next 6 ingredients, cook 4 minutes, 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 1½ quart casserole dish.
Cover and bake at 350℉ (180℃) F for 20 to 25 mins.
