Spaghetti Squash And Chicken Skillet Casserole
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | American | American, Chicken, Main dish | 1 | Servings |
INGREDIENTS
| 3 | T | Butter or Margarine |
| 1 | c | Sliced fresh mushrooms |
| 1/3 | c | Chopped leeks |
| 1/4 | c | Chopped celery |
| 3 | T | Chopped sweet red pepper |
| 3 | T | Finely chopped fresh parsley |
| 2 | c | Cooked spaghetti squash |
| 4 | Boneless chicken breasts | |
| cooked and cut into thin | ||
| strips | ||
| 1/4 | c | Crushed seasoned croutons |
| 1/4 | t | Salt |
| 1/4 | t | Seasoned pepper |
| 1/8 | t | Garlic powder |
| Pinch of dried summer savory | ||
| 1/2 | c | Sour cream |
| 2 | oz | Shredded swiss cheese |
| 1/2 cup |
INSTRUCTIONS
Melt butter in a large skillet over medium heat. Add mushrooms and next 4 ingredients. Cook, stirring constantly for 5 mins or until tender. Add spaghetti squash and next 6 ingredients, cook 4 mins, stirring constantly. Stir in sour cream, cook, stirring constantly, just until thoroughly heated. Remove from heat. Sprinkle with cheese. Cover and let stand for 1 minute. To bake, prepare mixture according to directions and spoon into a lightly greased 1.5 quart casserole dish. Cover and bake at 350 for 20-25 mins. Posted to MM-Recipes Digest by Pat Connors <nymets@pcweb.net> on Feb 08, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1760
Calories From Fat: 823
Total Fat: 93.3g
Cholesterol: 409.4mg
Sodium: 3286.3mg
Potassium: 2249.9mg
Carbohydrates: 55.4g
Fiber: 10.1g
Sugar: 20g
Protein: 177.4g