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–+ servings
Chicken Spaghetti on White Plate with Casserole Dish in Background
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4.39 from 84 votes

The Pioneer Woman Chicken Spaghetti Made Lighter

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. 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Main Course
Cuisine: American
Keyword: chicken spaghetti casserole, creamy chicken spaghetti, Pioneer Woman Spaghetti Casserole
Servings: 4
Author: Martha McKinnon | Simple Nourished Living

Equipment

Ingredients

  • 2 cups cooked chopped chicken breast
  • 1-1/2 cups dry spaghetti, broken into 2-inch pieces and cooked until al dente
  • 1 can low fat cream of chicken soup (I used Campbell's Healthy Request)
  • 1-1/2 cups shredded reduced fat cheddar cheese (divided)
  • 1/4 cup thinly sliced green onion
  • 1/4 cup finely chopped roasted red bell pepper (or pimentos)
  • 1 cup low fat chicken broth
  • 1/2 teaspoon Lawry's Seasoned Salt
  • 1/8 teaspoon cayenne 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 1/2 cup cheese.
  • Bake until bubbly, 35 to 45 minutes. (If the cheese on top gets too brown, cover with foil.)

Notes

Serving size: 1/4th recipe
WW Points: 7
Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)
8 PointsPlus (Old plan)
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.

Nutrition

Serving: 1/4th recipe | Calories: 382kcal | Carbohydrates: 41g | Protein: 27g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 36mg | Sodium: 465mg | Potassium: 384mg | Fiber: 2g | Sugar: 2g | Vitamin A: 347IU | Vitamin C: 7mg | Calcium: 46mg | Iron: 1mg