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Chicken Spaghetti Casserole

Chicken Spaghetti Casserole
"I first made this meal-in-one when I had unexpected guests," recalls Bernice Janowski of Stevens Point, Wisconsin. "It's popular when I'm in a hurry, because it takes minutes to assemble."
4 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 8 ounces uncooked spaghetti
  • 1 cup ricotta cheese
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese, divided
  • 2 tablespoons grated Parmesan cheese
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 jar (26 ounces) meatless spaghetti sauce
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 jar (4-1/2 ounces) sliced mushrooms, drained
  • 4 breaded fully cooked chicken patties (10 to 14 ounces)

Directions

  • Cook spaghetti according to package directions. Meanwhile, in a large
  • bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian
  • seasoning and garlic powder; set aside. In another bowl, combine the
  • spaghetti sauce, tomatoes and mushrooms.
  • Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat.
  • Transfer to a greased 13-in. x 9-in. baking dish; top with cheese
  • mixture.
  • Arrange chicken patties over the top; drizzle with the remaining
  • spaghetti sauce mixture. Sprinkle with the remaining mozzarella.
  • Bake, uncovered, at 350° for 40-45 minutes or until bubbly.
  • Yield: 4 servings.
© Taste of Home 2013

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Chicken Spaghetti Casserole (continued)

Nutrition Facts: 1 serving (1 cup) equals 719 calories, 25 g fat (12 g saturated fat), 88 mg cholesterol, 1,998 mg sodium, 84 g carbohydrate, 6 g fiber, 39 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
© Taste of Home 2013