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Chicken Spaghetti Bake

Chicken Spaghetti Bake

Author: Mommy Hates Cooking

Meal Type: Eggs Free

Cuisine: Italian

Difficulty: EASY

Prep. Time:

Cook Time:

Total Time:

Servings: 6 serving

Calories: 376 kcal per serving

Ingredients

  • 3–4 Lb - Spaghetti Squash
  • 2 Cups - Cheddar Cheese
  • 2 - Chicken Breast
  • 1 - Cream of Mushroom Soup or Gluten-Free Cream of Mushroom
  • 1 - of Diced Tomatoes with Green Chilies
  • ¼ Cups - Bread Crumbs or Gluten-Free Bread Crumbs
  • 1 Cup - Frozen Peas

Instructions

  1. Preheat the oven to 375*.
  2. Add warm spaghetti squash to a stock pot and add in 1 1/2 cups of cheese, warm up to medium heat or let sit on warm spaghetti squash to melt just a bit.
  3. Add the chicken, soup, and diced tomatoes to the spaghetti squash.
  4. Mix well.
  5. Place the mixture in a greased 9x13 baking dish.
  6. Top with the remaining cheese and bread crumbs.
  7. Bake for 20 minutes or until cheese is melted and bread crumbs are crispy.
  8. Serve.

Nutrition

Energy: 376 kcal | Total Fat: 21 g | Saturated: 9 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 73 mg | Total Carbs: 25 g | Fiber: 5 g | Sugars: 9 g | Proteins: 24 g | Sodium: 670 mg | Polyunsaturated: 3 g | Monounsaturated: 5 g

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