Chicken Confetti Spaghetti
Serves: 12
 
Ingredients
  • 8 oz spaghetti
  • 1 Tbsp olive oil
  • 1¼ lb boneless skinless chicken breast, cut into bite-sized pieces
  • 4 oz onion
  • 4 oz celery
  • 4 oz bell pepper
  • 4 oz unsalted mushrooms
  • ⅓ cup condensed cream of XXX soup mix (see recipe)
  • 1¼ cup water
  • 1 cup no-salt chicken broth
  • ⅛ tsp black pepper
  • 2 Tbsp unsalted butter
  • 1 cup Panko bread crumbs
  • 1¼ cups sharp Cheddar cheese, shredded
Instructions
  1. Preheat oven to 425 degrees
  2. Cut the butter into small pieces and place into a medium bowl. Set it aside to soften.
  3. Fill a large saucepan half full of water. Cover and bring to boil. Break spaghetti into 2-inch long pieces and stir it into the boiling water. Reduce heat to medium-high and boil for 5 minutes, stirring occasionally, or until partially tender. Drain.
  4. In a large skillet, heat the olive oil. Then saute the chicken, onion, celery, bell pepper, and mushrooms until the chicken is completely cooked. Add the condensed cream of XXX soup mix, water, broth, and pepper and bring to a boil.
  5. Stir the spaghetti into the chicken and vegetables. Then transfer the entire mixture into a 2-quart baking dish. Stir cheese and bread crumbs into the softened butter. Mix until blended. Spread evenly over the chicken and vegetables.
  6. Bake 15-20 minutes or until golden and bubbly around the edges. Let the casserole rest for 5 mintues before serving.
Nutrition Information
Serving size: ⅔ cup. Sodium: 120 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/poultry/chicken-confetti-spaghetti/