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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This is a variation of a recipe I found online. I use fat free cheeses to reduce fat/calories but to keep a cheesy flavor in the dish. When cooking chicken - use cooking spray rather than oil/butter to keep calories/fat lower. Ingredients:
3 boneless skinless chicken breasts, cubed and cooked |
12 ounces spaghetti, halved and cooked |
6 slices fat-free american cheese |
8 ounces fat-free ricotta cheese |
10 ounces fat free chicken broth |
8 ounces low-fat cream of mushroom soup |
12 ounces tomatoes, crushed |
Directions:
1. Preheat oven to 350 degrees.
2. Cook spaghetti and chicken separately - set aside.
3. Mix broth, mushroom soup and tomatoes.
4. Grease casserole dish with cooking spray.
5. Layer ingredients - spaghetti, kraft singles, chichen, ricotta, tomatoe mixture. Make two layers.
6. Bake 35 minutes.
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