Spaghetti Casserole
From the WW boards. Original points recipe/core plan.
Serves 6 very generously
Core recipe (5 pts total 1 per serving)
500g chicken thigh fillets or breasts , skinned and trimmed
of fat
1 chicken stock cube
Salt & pepper
2 cloves garlic, roughly chopped
Small piece ginger, roughly chopped
3 cups spaghetti, broken into shortish sticks
1 large green pepper, finely chopped
1 medium onion, finely chopped
Fresh parsley, chopped
1tsp paprika
½ cup (40g) grated parmesan cheese (5 points)
½ cup peppadew peppers
1 can each of campbell’s condensed chicken and mushroom soup
Put the chicken thighs in a pot and cover with water, add some salt, pepper, garlic, ginger and chicken stock cube. Bring to the boil then simmer for 10 minutes until the chicken is cooked. Take the chicken out and set aside, strain the chicken stock and set aside.
Boil the spaghetti until al dente, drain and place in a large bowl. Shred the chicken pieces and add to the spaghetti in the bowl. Add the chopped onions, green capsicum, pickled peppers and chopped parsley. Then add the can of soup. Mix well and add half of the grated cheese, paprika and some of the reserved chicken stock if the mixture is too thick (if you use condensed soup, you’ll definitely need some of the stock). Season with salt & pepper if necessary
Transfer to an oven dish and spread, sprinkle with the remaining parmesan cheese. Bake at 180 degrees Celsius for 35-45 minutes until bubbly and golden brown on top.
Serve with steamed green beans, broccoli and roasted peppers.
1 chicken stock cube
Salt & pepper
2 cloves garlic, roughly chopped
Small piece ginger, roughly chopped
3 cups spaghetti, broken into shortish sticks
1 large green pepper, finely chopped
1 medium onion, finely chopped
Fresh parsley, chopped
1tsp paprika
½ cup (40g) grated parmesan cheese (5 points)
½ cup peppadew peppers
1 can each of campbell’s condensed chicken and mushroom soup
Put the chicken thighs in a pot and cover with water, add some salt, pepper, garlic, ginger and chicken stock cube. Bring to the boil then simmer for 10 minutes until the chicken is cooked. Take the chicken out and set aside, strain the chicken stock and set aside.
Boil the spaghetti until al dente, drain and place in a large bowl. Shred the chicken pieces and add to the spaghetti in the bowl. Add the chopped onions, green capsicum, pickled peppers and chopped parsley. Then add the can of soup. Mix well and add half of the grated cheese, paprika and some of the reserved chicken stock if the mixture is too thick (if you use condensed soup, you’ll definitely need some of the stock). Season with salt & pepper if necessary
Transfer to an oven dish and spread, sprinkle with the remaining parmesan cheese. Bake at 180 degrees Celsius for 35-45 minutes until bubbly and golden brown on top.
Serve with steamed green beans, broccoli and roasted peppers.
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