Spaghetti Squash Casserole

  INGREDIENTS :

  • 1 package BariatricPal Cream of Chicken Soup
  • 1 package BariatricPal Sea Salt and Vinegar Chips, crushed
  • 4 cups spaghetti squash, cooked
  • 2 cups chicken breast, cooked and diced
  • 1 cup green onion, diced
  • 3/4 cup mushrooms, sliced
  • 1/2 cup water
  • 3/4 cup fat-free sour cream

  PREPARATION :

  • Preheat oven to 400°
  • In a large  bowl combine squash, chicken , green onion, and mushrooms. Set aside.
  • In a small bowl combine soup mix and the water. Mix well, and stir in sour cream. 
  • Stir sour cream mixture into squash mixture to coat evenly.
  • Place in a baking dish, lightly coated in cooking spray. 
  • Sprinkle with crushed chip crumbs. 
  • Bake at 400° for  20-25 minutes , or until heated through.

NUTRITIONAL INFO : 

Nutrition Per Serving (Serves 6)
  • Calories 158
  • Fat 2 g
  • Carbohydrates 15 g
  • Fiber 3 g
  • Protein 22 g

 

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