Spaghetti Squash And Chicken Skillet Casserol

Recipe Ingredients

3 tablespoons	45ml	Butter or margarine
1 cup	237ml	Sliced fresh mushrooms
1/3 cup	48g / 1.7oz	Chopped leeks
1/4 cup	27g / 1oz	Chopped celery
3 tablespoons	45ml	Chopped sweet red pepper
3 tablespoons	45ml	Finely chopped fresh parsley
2 cups	474ml	Cooked spaghetti squash
4		Boneless chicken breasts - cooked and cut into

Recipe Instructions

1/4 cup crushed seasoned croutons

1/4 teaspoon salt

1/4 teaspoon seasoned pepper

1/8 teaspoon garlic powder

1 pinch dried summer savory

1/2 cup sour cream

2 ounces shredded swiss cheese -- (1/2 cup)

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 1.5 quart casserole dish. Cover and bake at 350 for 20-25 mins.

Source:
A Campbell® Cookbook, Cooking With Soup

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