Spaghetti squash & chicken skillet casserol
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | tablespoons | Butter or Margarine |
| 1 | cup | Sliced fresh mushrooms |
| ⅓ | cup | Chopped leeks |
| ¼ | cup | Chopped celery |
| 3 | tablespoons | Chopped sweet red pepper |
| 3 | tablespoons | Finely chopped fresh parsley |
| 2 | cups | Cooked spaghetti squash |
| 4 | Boneless chicken breasts, cooked and cut into thin strips | |
| ¼ | cup | Crushed seasoned croutons |
| ¼ | teaspoon | Salt |
| ¼ | teaspoon | Seasoned pepper |
| ⅛ | teaspoon | Garlic powder |
| Pinch of dried summer savory | ||
| ½ | cup | Sour cream |
| 2 | ounces | Shredded swiss cheese (1/2 cup) |
Directions
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 1½ quart casserole dish. Cover and bake at 350 for 20-25 mins.