Description
A comforting and nutritious Chicken & Spaghetti Squash Casserole made with tender chicken, roasted spaghetti squash, creamy sauce, fresh vegetables, and melted cheese. Perfect for a family-friendly, gluten-free dinner.
Ingredients
1 large spaghetti squash
2–3 large chicken breasts (about 1.25 pounds)
1 tablespoon Italian seasoning
1/2 teaspoon salt
1 medium green bell pepper, diced
6 ounces diced tomatoes, drained (about 2/3 cup)
1 can (10.5 ounces) cream of mushroom soup
1/4 cup plain Greek yogurt
1 teaspoon minced garlic
2 cups shredded cheese, divided
2 tablespoons chopped fresh basil or chives (optional)
Instructions
1. Preheat oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and remove the seeds.
3. Fill a baking pan with 1/4 inch of water and place squash halves face down.
4. Season chicken breasts with Italian seasoning and salt, then place in a 9×13-inch casserole dish.
5. Bake squash and chicken together for 45–50 minutes, until squash is tender and chicken is fully cooked.
6. Shred chicken into small pieces and use a fork to scrape spaghetti strands from the squash.
7. In the casserole dish, combine squash, chicken, vegetables, cream of mushroom soup, Greek yogurt, garlic, and half the cheese with some fresh herbs.
8. Top with the remaining cheese.
9. Lower oven temperature to 350°F and bake for 15–20 minutes, until hot and cheese is melted.
10. Garnish with remaining herbs and serve.
Notes
This casserole can be made ahead and refrigerated for up to 4 days or frozen for later. Try adding mushrooms, spinach, or zucchini for extra flavor and nutrients.
- Prep Time: 15 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dinner, Main Course
- Method: Baking
- Cuisine: American