“This is a great make ahead casserole for a potluck or family meal. Found it in Cooking Light”

Ingredients Nutrition


  1. Cook spaghetti according to directions, omitting salt and fat; drain well.
  2. Rinse under cold running water; drain well and set aside Melt margarine in a large nonstick skillet over medium-high heat.
  3. Add mushrooms and next 3 ingredients saute 4 minutes or until tender.
  4. Stir in flour, poultry seasoning, and 1/2 tsp pepper; cook, stirring constantly 30 seconds.
  5. Gradually add milk, and cook stirring constatntly, 1 1/2 minutes or until thickened.
  6. Remove from heat, and stir in 1/4 cup cheddar cheese, stirring until cheese melts.
  7. Add chicken, ham 1/3 cup parmesan, and next 3 ingredients, stirring well Combine spaghetti and chicken mixture in a large bowl, stir well.
  8. Spoon mixture into 13X9X2 baking dish coated with cooking spray Combine remaining 1/3 cup parmesan cheese and paprika and stir well.
  9. Sprinkle parmesan cheese mixture, remaining 1/3 cup cheddar cheese, and almonds in alternating diagonal rows across top of casserole.
  10. Bake uncovered at 350F for 20 minutes or until bubbly.
  11. *Noteif you want to set this up to 4 hours ahead, just omit cheese almond topping; cover and chill.
  12. Add topping just before baking.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a