Layered Chicken and Spaghetti Casserole

Yield: Serves 6 | Prep Time: 20 minutes | Cook Time: 15 minutes

It’s easy to just give up on spaghetti, relegating it to the confines of “spaghetti and meatballs” territory. But when you combine the comforting presence of spaghetti with the reliable casserole format, you get a unique and memorable dish.

INGREDIENTS

6 boneless, skinless chicken breasts, cooked and shredded

1 pound spaghetti

1 (24-ounce) jar marinara sauce

1 (10.5-ounce) can cream of chicken soup

1 onion, chopped

Parsley, for garnish

DIRECTIONS

1. Preheat the oven to 400ºF.

2. Bring a large pot of water to a boil. Add the spaghetti and cook until al dente. Drain.

3. In a large bowl, combine the pasta with all the remaining ingredients except the parsley.

4. Pour the mixture into a 9 × 13-inch baking dish and cover with aluminum foil.

5. Cook for 15 minutes until bubbling and warm all the way through.

6. Garnish with parsley and serve.

NOTES

To cook the chicken, place the breasts on a baking sheet and bake at 350ºF for 30 minutes.