Spaghetti Pie Casserole

Name: Spaghetti Pie Casserole
Yield: 8 servings
Ingredients: 8 ozs spaghetti, cooked and drained; 1 lb ground chicken breast skinless; 1/2 cup onions, chopped; 14 ozs low-fat spaghetti sauce; 1 tsp garlic powder; 1/2 tsp salt; 1/4 tsp black pepper; 4 ozs fat-free cream cheese, softened; 8 ozs light sour cream; 6 ozs cheddar and monterey jack cheese, shredded

Adapted from Taste of Home

8 ozs spaghetti, cooked and drained
1 lb ground chicken breast skinless
1/2 cup onions, chopped
14 ozs low-fat spaghetti sauce
1 tsp garlic powder
1/2 tsp salt
1/4 tsp black pepper
4 ozs fat-free cream cheese, softened
8 ozs light sour cream
6 ozs cheddar and monterey jack cheese, shredded

Preheat oven to 350. Prepared a 11"x7" pan with cooking spray; set aside. Cook spaghetti according to package directions; drain. Place into prepared pan; set aside. In a large skillet, cook chicken and onions until onions are tender or until chicken is no longer pink, Add spaghetti sauce, garlic powder, salt, and pepper. Mix well and bring to a boil. Reduce to a simmer, cook uncovered, for 20 minutes, stirring occasionally. In a small bowl, combine cream cheese and sour cream. Mix until blended. Layer cream cheese mixture and chicken mixture. Top with shredded cheese. Bake, covered, for 25 minutes. Uncover; bake ten minutes more or until casserole is bubbly and heated through.

Posted: 5/28/2015

Casseroles

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WW Points^* : 6.02

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 265 Calories from Fat 96 (36%)
% Daily Value *
Total Fat 11g	17%
Saturated Fat 5g	25%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 51g	17%
Sodium 538mg	22%
Potassium 1mg	0%
Total Carbohydrate17g	6%
Dietary Fiber 1g	4%
Sugars 5g
Protein 23g	4%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.