One of our favorite "comfort food meals made lighter" adapted from The Pioneer Woman. To keep this recipe super simple I make it from leftover cooked chicken breast.
¼cupfinely chopped roasted red bell pepper (or pimentos)
1cuplow fat chicken broth
½teaspoonLawry's Seasoned Salt
⅛teaspooncayenne pepper
salt and pepper to taste
Instructions
Preheat oven to 350F degrees.
In a large bowl, combine 1 cup of the shredded cheese and all other ingredients. Stir together until everything is well mixed.
Coat a casserole dish with nonstick cooking spray.
Place the mixture in the casserole pan and then top with the remaining ½ cup cheese.
Bake until bubbly, 35 to 45 minutes. (If the cheese on top gets too brown, cover with foil.)
Recipe Notes
Variations:
No spaghetti? Substitute with your favorite pasta.
No cream of chicken soup? Substitute cream of mushroom or celery or lowfat sour cream or nonfat Greek yogurt.
No cheddar cheese? Substitute whatever cheese you have on hand.
More vegetables? I think the addition of chopped cooked mushrooms, cauliflower and corn could all work.
This can be made ahead and refrigerated for up to two days or frozen for up to six months.Serving size: ¼th recipeClick here to see your WW PersonalPoints for this recipe and track it in the WW app or site.8*SmartPoints (Green plan)7*SmartPoints (Blue plan)7*SmartPoints (Purple plan)8*PointsPlus (Old plan)
Nutrition Facts
The Pioneer Woman Chicken Spaghetti Made Lighter
Amount Per Serving (1 /4th recipe)
Calories 382Calories from Fat 27
% Daily Value*
Fat 3g5%
Carbohydrates 41g14%
Fiber 2g8%
Protein 27g54%
* Percent Daily Values are based on a 2000 calorie diet.