Chili Spaghetti Casserole
Adapted from
101 Pasta Recipes
10 servings
| 8 ozs angel hair spaghetti, cooked | 1 c low-fat cheddar cheese, shredded | ||
| 1 lb ground chicken breast skinless | 1/2 c fat-free sour cream | ||
| 1/2 c onions, chopped | 2 tsps chili powder | ||
| 1/8 tsp black pepper | 1/4 tsp garlic powder | ||
| 15 ozs vegetarian chili with beans, undrained | 1/2 c low-fat cheddar cheese, shredded | ||
| 14 1/2 ozs canned Italian style tomatoes, undrained |
Preheat oven to 350. Prepare a 13" x 9" pan with cooking spray. Place cooked spaghetti in prepared pan. Meanwhile, in a large saucepan, cook chicken, onions, and black pepper until chicken is no longer pink. Stir in chili with beans, tomatoes with juice, one cup cheese, sour cream, chili powder, and garlic powder. Mix well. Add chili mixture to spaghetti in pan; stirring until well coated. Sprinkle with remaining cheese. Cover tightly with foil and bake 30 minutes, or until hot and bubbly. Let stand five minutes before serving.
| Calories | 228 | %CFF | 13 % | |
| Total Fat | 3 g | Saturated Fat | 0.9 mg | |
| Protein | 20 g | Cholesterol | 31 g | |
| Carbohydrates | 30 g | Sodium | 417 mg | |
| Sugars | 5 g | Fiber | 3 g | |
|
3.9 WW Points | ||||
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Rated by 13 users (4.8)
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