Lower Carb Chicken Spaghetti
This comforting casserole offers a lighter take on a classic dish. It uses a lower carb pasta and swaps canned soups and processed cheese for a rich sauce made from heavy cream, milk and shredded cheddar. Shredded rotisserie chicken and sautéed mushrooms add flavour and texture, all baked together until golden and bubbly. The recipe is designed to be egg-free and serves eight people.
Ingredients
- 5 ounces half the bag of carba-nada pasta
- 1/2-1 lb mushroom
- 2 tablespoons butter
- 1 -2 garlic clove
- 1 rotisserie chicken
- 1/2 tablespoon chili powder
- 2 cups cheddar cheese, divided
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
Method
- Heat your oven to 350 degrees.
- Prepare a large casserole dish by greasing it lightly.
- Remove the meat from the rotisserie chicken, shred it into pieces and set it aside.
- Chop the mushrooms. Cook them in butter with the garlic cloves until tender, then drain and set aside.
- Prepare the pasta as directed on its package and drain it well.
- Combine the shredded chicken, cooked pasta, mushroom mixture, chili powder, heavy cream, milk, salt, pepper and one cup of the cheddar cheese in a large bowl.
- Transfer this mixture into the prepared baking dish.
- Top the casserole evenly with the remaining cup of cheese.
- Place the dish in the oven and bake for 25 minutes without a cover.
Nutrition (per serving)
Sodium415400 mg
Recipe details
CategoryEgg Free
Authorhannahsmommma
