| Spaghetti Squash and Chicken Skillet Casserole
|
| Yield |
1 servings
|
| Ingredients |
| 3 |
tablespoon |
Butter or Margarine
|
| 1 |
cup |
Sliced fresh Mushrooms
|
| 1/3 |
cup |
Chopped leeks
|
| 1/4 |
cup |
Chopped Celery
|
| 3 |
tablespoon |
Chopped sweet red pepper
|
| 3 |
tablespoon |
Finely chopped fresh parsley
|
| 2 |
cup |
Cooked spaghetti squash
|
| 4 |
each |
Boneless chicken breasts, cooked and cut into thin strips
|
| 1/4 |
cup |
Crushed seasoned croutons
|
| 1/4 |
teaspoon |
Salt
|
| 1/4 |
teaspoon |
Seasoned pepper
|
| 1/8 |
teaspoon |
Garlic powder, Pinch of dried summer savory
|
| 1/2 |
cup |
Sour cream
|
| 2 |
oz |
Shredded swiss cheese
|
| Direction |
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.
|
