Cheesy Chicken Spaghetti

I don't know if this is a genuine Italian recipe or something bastardized by us Americans...but when I fell upon this recipe, I must say that it intrigued me to no end.

INGREDIENTS:

9 oz	Uncooked Spaghetti
	Cooking Spray
1 cup	Frozen Chopped Onion
1 Tbsp bottled	Minced Garlic
2	(14.5-ounce) Cans Stewed Tomatoes, undrained and chopped
1 Tbsp	Low-sodium Worcestershire Sauce
2 tsp	Dried Italian Seasoning
¼ tsp	Salt
2 cups	(8 Ounces) Shredded Reduced-fat Cheddar Cheese, divided
3 cups	Frozen Chopped Cooked Chicken, thawed

DIRECTIONS:


Preheat oven to 350F.

Cook pasta according to package directions, omitting salt and fat. Drain.

Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add onion and garlic; sauté 5 minutes. Add tomatoes, Worcestershire sauce, seasoning, and salt; bring to a boil. Reduce heat, and simmer, uncovered, 10 minutes. Stir in 1 cup cheese, cooked spaghetti, and chicken. Spoon into a 3-quart casserole coated with cooking spray. Sprinkle with remaining 1 cup cheese. Bake at 350F for 15 minutes.

Helpful Tips:

You can cover and refrigerate the casserole overnight, and sprinkle with cheese before baking. Bake at 350F for 25 minutes until bubbly.


Serve with a white wine-

Enjoy!