This is a hearty meal, though it’s very different from the chicken spaghetti my daughter-in-law makes with Velveeta and Rotel Tomatoes.  It may not taste as good as that, but it’s definitely better for me.

Here’s what you need:
Green onions, 1/2 cup chopped
Celery, 3 stalks, chopped
Mushrooms, (1) 8 oz. can sliced
Cream of Mushroom soup, 2 cans, 98% fat free
Chicken, 1 pound, cut into bite size pieces
Spaghetti noodles, 12 oz.
Olive oil, 1tablespoon
Cheddar cheese, 1 cup grated
garlic salt to taste
pepper to taste


  • Heat olive oil in a large skillet on medium heat.  Add chicken, green onions, and celery.  Cook until chicken is no longer pink.  Add mushrooms, salt, and pepper and simmer for five minutes.
  • While chicken is cooking, prepare spaghetti according to package directions.
  • Combine soup, spaghetti, and chicken mixture in a large casserole or lasagna pan.
  • Top with grated cheese.
  • Bake at 375 degrees for 25 minutes.

Serves 6.
316 calories, 22 grams of carbs, 19 grams of fat, and 29 grams of protein.