This Healthier Creamy Chicken Spaghetti Bake is a healthier version of a Pioneer Woman classic -- completely homemade with no cream soups! It's an easy make ahead and freezer friendly meal.
Course Main Course
Prep Time 15minutes
Cook Time 40minutes
Total Time 55minutes
Author Ashley Fehr
1/2green bell pepperchopped
1/2red bell pepperchopped
375gwhole wheat spaghetti, broken into 1.5" piecesabout 3 3/4 cups
1large carrotpeeled and shredded
3tablespoonsall purpose flour
3-4cupscookedcubed chicken breast (about 3 breasts)
2cupslow fat cheddar cheesedivided
Preheat oven to 400 degrees F and lightly grease a 9x13" baking dish.
In a large skillet, heat oil over medium high heat. Add onion, green pepper and red pepper and cook until softened. Meanwhile, cook spaghetti according to package directions until just al dente (it will continue to cook in the oven).
Add carrot, salt, paprika, pepper, garlic and cook 1-2 minutes.
Stir in flour until completely absorbed. Add milk and cook, stirring often, until thickened.
Stir in cooked spaghetti, chicken, and 1 cup cheddar cheese.
Spread into baking dish, top with remaining 1 cup cheese and bake 20-30 minutes, until hot and bubbly. Serve.
*Nutrition information is estimated and will vary based on exact serving size, type and brands of products used. **Note that nutrition information is calculated on ⅙ of the casserole dish -- that is a pretty large serving! If you have a smaller appetite or are serving with a side salad, your calorie count will be significantly lower.