In this version of a chicken-and-broccoli casserole, spaghetti squash takes on a creamy texture when baked with cream of mushroom soup. Source: Diabetic Living Magazine, Spring 2019

Joyce Hendley
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Ingredients

Directions

  • Preheat oven to 375 degrees F. Coat two 8-inch-square baking dishes with cooking spray.

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  • Halve squash lengthwise and scoop out the seeds. Place cut-side down in a microwave-safe dish; add 2 Tbsp. water. Microwave, uncovered, on High until the flesh can be scraped with a fork but is still tender-crisp, 10 to 12 minutes. Scrape the strands onto a plate; set aside.

  • Place broccoli in the same microwave-safe dish; add 1 Tbsp. water and cover. Microwave on High, stirring occasionally, until just barely tender-crisp, 2 to 3 minutes. Drain and set aside to cool.

  • Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add mushrooms and cook, stirring, until they've released their juices, about 8 minutes. Add onion and continue cooking until the onion is tender and the mushrooms are lightly browned, about 8 minutes.

  • Stir in garlic, thyme, and pepper; cook, stirring, for 30 seconds, Stir in soup (do not dilute with water) and heat through. Stir in chicken and the reserved squash and broccoli; gently toss to combine well.

  • Divide the mixture between the prepared baking dishes and sprinkle each with 1/4 cup Cheddar. Cover with foil. Label and freeze one casserole for up to 1 month.

  • Bake the remaining casserole until bubbling, about 25 minutes. Uncover and continue baking until lightly browned along the edges, 10 to 15 minutes more. Let stand for 10 minutes before serving.

Tips

To make ahead: This double-batch recipe makes one casserole for tonight and one to freeze for up to 1 month (see Step 6). To cook from frozen: Thaw overnight in the refrigerator. Spoon off any liquid that has accumulated in the pan, if desired. Bake as directed in Step 7.

Equipment: Two 8-inch-square baking dishes or foil pans

Nutrition Facts

273 calories; 11.5 g total fat; 2.6 g saturated fat; 71 mg cholesterol; 493 mg sodium. 779 mg potassium; 18.5 g carbohydrates; 4.6 g fiber; 6 g sugar; 25.4 g protein; 1254 IU vitamin a iu; 40 mg vitamin c; 53 mcg folate; 110 mg calcium; 1 mg iron; 54 mg magnesium;

Reviews (3)

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4 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Rating: 3 stars
11/11/2019
I did not Pre- cook my chicken As it doesn’t specify. So needless to say I baked it for 45 minutes not 20. Otherwise it would have been betrer Read More
Rating: 3 stars
11/11/2019
This was just okay as is. I will make it again but it needs something added as it is bland. I think adding a little Parmesan cheese would help and also layering the shredded cheese. Of course this will add calories. I found it needed salt and while I am not sure what other spices it needs, it definitely needs something. Read More
Rating: 2 stars
04/19/2019
Tasted too strong of thyme for my taste won t redo. Read More
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