Chicken Spaghetti Casserole |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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:
1. 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.
2. 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.
3. 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.
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