I grew up eating Chicken Spaghetti. I loved it. It consisted of cooked chicken breasts (pulled or chopped), spaghetti, Velveeta cheese spread, tomato soup and cream of celery soup. Fairly simply combination of items. But often very high in fat and oh so yummy!
Growing up in a Baptist household where potlucks were practically a weekly church event, this dish was made probably once a month half of my life. It IS a comfort food for me. Yet I rarely make it. Because I've really struggled with finding a healthier version. Until now.
Make Over Chicken Spaghetti:
1 pound chicken breasts cooked and cut into 1/2" pieces. (Can be boiled with celery, onion and garlic and use stock for soup later, or can be grilled for added texture and flavor)
1 package whole wheat spaghetti
1 can 98% fat free cream of mushroom soup
1 can 98% fat free cream of celery soup
1 can Tomato Soup (preferably Healthy Request or lower sodium/calorie/fat version)
2 cups shredded 2% Sharp Cheddar Cheese
Combine soups and half of cheese in large bowl and heat until cheese melted and everything is warm. (Can easily be done in microwave). Mix in pre cooked and cut chicken and combine with precooked spaghetti. Pour into 9x13 casserole dish and sprinkle with remaining cheddar cheese. Bake at 350 degrees for 15-20 minutes or until heated through and cheese has melted.
By using only white meat chicken without skin, whole wheat pasta and lower fat soups you cut drastic fat, calories and sodium. The removal of the processed cheese spread (very high in fat) and addition of a much smaller amount of reduced fat cheddar makes a significant difference.
Each casserole dish is approximately 12 serving sizes. This casserole does freeze and reheat very well.
What's one of your favorite dishes and how do you make it healthier? Do you have a high fat casserole you would like to have made over? Let me know!