Spaghetti squash and 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.

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