Ingredients
9
oz uncooked spaghetti
1
cup frozen chopped onions (from 12-oz bag)
1
tablespoon chopped garlic in water (from 4.5-oz jar)
2
cans (14.5 oz each) stewed tomatoes, undrained, chopped
1
tablespoon reduced-sodium Worcestershire sauce
2
teaspoons Italian seasoning
1/4
teaspoon salt
3
cups chopped cooked chicken
2
cups (8 ounces) shredded reduced-fat Cheddar cheese
Preparation
Heat oven to 350°F. Spray 3-quart casserole with cooking spray. Cook spaghetti as directed on package, omitting salt and oil and using minimum cook time; drain.
Meanwhile, spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion and garlic; cook 5 minutes, stirring occasionally. Add tomatoes, Worcestershire sauce, Italian seasoning and salt. Heat to boiling; reduce heat. Simmer uncovered 10 minutes.
Remove from heat. Stir in chicken, 1 cup of the cheese and the cooked spaghetti. Spoon mixture into casserole. Sprinkle with remaining 1 cup cheese.
