Spaghetti Squash & Chicken Skillet Casserole

Name: Spaghetti Squash and Chicken Skillet Casserole
Yield: 4
Cuisine: American
Ingredients: butter; mushrooms; leeks; celery; sweet red bell peppers; parsley leaves; spaghetti squash; chicken breasts; croutons; salt; black pepper; garlic powder; savory; sour cream; swiss cheese

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 loads of vegetables.

Yield

4
servings

Prep

15
min

Cook

20
min

Ready

35
min

Trans-fat Free, Low Carb

Ingredients

Amount	Measure	Ingredient	Features
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

Ingredients

Amount	Measure	Ingredient	Features
45	ml	butter or margarine
237	ml	mushrooms fresh, sliced
79	ml	leeks chopped
59	ml	celery chopped
45	ml	sweet red bell peppers chopped
45	ml	parsley leaves fresh, chopped
473	ml	spaghetti squash cooked	*
4	each	chicken breasts boneless, cooked and cut into thin strips
59	ml	croutons seasoned, crushed
1.3	ml	salt
1.3	ml	black pepper seasoned	*
0.6	ml	garlic powder or 1 clove of freshly chopped garlic	*
1	pinch	savory dried	*
118	ml	sour cream
57.8	ml/g	swiss cheese shredded

Directions

Melt butter in a large skillet over medium heat.

Add mushrooms, leeks, celery, and red bell peppers.

Cook, stirring frequently, for about 5 minutes or until tender-crisp.

Add the spaghetti squash, cooked chicken, salt and black pepper, garlic powder, and savory. Cook for four more minutes, stirring frequently.

Stir in sour cream and parsley until heated through.

Top with crushed croutons (or panko bread crumbs) and sprinkle with the shredded Swiss cheese.

Cover and let stand for 1 minute; the dish can be served directly from the skillet at this point. Or you can bake the dish like a more traditional casserole.

To bake, preheat oven to 350℉ (180℃). Prepare the mixture according to the directions and spoon it into a lightly greased 1½ quart casserole dish, top with croutons or panko bread crumbs and cheese.

Bake at 350℉ (180℃) F for 20 to 25 minutes until the cheese is melted and the top is lightly browned. Serve.