I hope y’all had a great Easter! I know I did!
This is a big day for Act Like a Lady, Eat Like a Man as is it is the 100th post! When I started this blog back in July, I had no idea what would happen but I’m so thankful to each and every one of you who read my blog! I’m so excited to see how my little blog will grow in the next 100 posts. 
Now to the real reason I’m here: delicious chicken spaghetti! My dogs were doing some serious begging as I was making this dish. They would not get out of the kitchen.
Hey Sara Ann, can I PLEASE have some?
Don’t mind me. I’ll just stare you down until you give me some food.
It’s not that I blame the dogs though because this is probably one of my favorite things that I have ever cooked.
No joke.
But really. I. LOVE. THIS. And so did everyone else in my family. My mom couldn’t get over it.
I switched out some of the spaghetti for spinach so the casserole still had all the volume but with some more fiber and less bad-for-ya carbs. Still tastes just as delicious. Trust me.
And you can use my gluten-free “condensed” cream of mushroom soup in it! Horray!
Chicken Spaghetti
serves 6
adapted from Recipe Girl
5 ounces whole-grain spaghetti
2 cups of baby spinach
2 chicken breasts
1 medium onion, chopped
1/2 cup chopped celery
3 baby bell peppers, chopped
2 “cans” of my gluten-free cream of mushroom soup (or just 2 10.75 oz cans of reduced fat cream of mushroom soup)
1 cup skim milk
1 cup sharp cheddar cheese
1 teaspoon Tabasco sauce
salt and pepper, to taste
1/2 cup shredded pepper jack cheese
1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
2. Break spaghetti in half (or smaller to make eating easier). Cook pasta according to package directions, but only cook it until it’s al dente. Drain the pasta and set it aside.
3. Heat a deep skillet over medium heat and spay with non-stick cooking spray. Season both sides of each chicken breast with salt and pepper and add in the chicken cooking both sides until the chicken is cooked all the way through. Set the chicken aside.
4. Add onion, celery and bell pepper to the same skillet that you cooked the chicken in. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth.
5. Shred the cooked chicken and add it along with the spinach, tabasco, and cooked pasta to the soup and vegetable mixture in the skillet. Season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle pepper jack cheese on top.
6. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.
♥ Can be made gluten-free by switching out whole-grain spaghetti for gluten-free corn spaghetti.
What is the best thing you have ever cooked?
