All the best flavors of chicken noodle soup, made into a quick and easy, healthy spaghetti squash casserole! Perfect for a weeknight meal that is great for kids and adults!
I feel like I need to put a disclaimer at the very top of this post:
I started a new job, a couple weeks ago, at an insurance underwriter’s office.
I don’t even know what an underwriter is you guys, I just wanted to make some sort of extra dolla dolla bills. I’ve been talked at for the last 2 weeks with big words and fancy schmancy lingo that this brain does.not.compute. If only they would speak in the language of squash. Life is so unfair.
Anyway, my brain is completely and totally melted. I am even drinking coffee at 7pm to try to make myself a little bit more normal for you guys before I write this post-a-doodle-doo.
I think my subconscious is missing my chickens back at my old farm in good ol’ rainy Washington State.
Side note: I just told the hubby about my drink-coffee-and-get-normal-up-in-here plan and he said “but…you’re never normal.” What a sweetheart he is. Really though, he’s right. Case in point: “post-a-doodle-doo.” Ya. That.
Anywho, now that you have my disclaimer, we can talk about casserole. I know what you’re thinking and it goes like this “Chicken Noodle Casserole? Really Taylor? You just called it exactly what the ingredients are, you are such an uncreative person.”
I really hope that I was exaggerating that last bit, and that you didn’t actually think it. I’m going to pretend you didn’t, because it makes my face like this and not this :). I also just really like finding an excuse to use emoticons.
Seriously though, I asked my mom what this was called and that is what she told me; so blame her.
It’s a good thing I live in a whole different country, or I’d get in trouble for that one. Love ya Mom!
Speaking of Momma FFF, this is kiiiinda her dish. This was my absolute favorite dinner in the whole world when I was a little kid. I didn’t want pizza, I didn’t want hamburgers, I wanted Chicken Noodle Casserole. I was an odd monkey back then too you guys.
The difference with this casserole is the spaghetti squash. The original has straight up noodles yo’. I feel like spaghetti squash casseroles are kinda my “thang,” so I obviously had to recreate some child hood memories. This casserole really does taste like chicken noodle soup…that you eat with a fork. What? Yes. It’s got some crunch from the celery and onions, but it’s also super smooth and totally creamy thanks to the secret weapon: condensed cream of chicken soup.
So creamy that I should probably make ice cream with it since I seem to be doing a lot of that these days.
Aaaaand now you’re never coming back. I was only kidding.
The only way to turn this around is with Ritz crackers. You love them on broccoli casserole, so you’ll love them on squash casserole right? Yes. They’re buttery, they’re crunchy and they’re whole wheat.
Sometimes I feel like I am writing dating profiles for ingredients. They also enjoy long, moonlit walks on the beach.
I lied. I have one final thought for you: you can make this casserole in.one.dish.
- 1 Large chicken breast, shredded (about 2 cups)
- ½ Cup Onion, diced (about 1 small onion)
- ⅓ Cup Celery, diced
- 1½ Tbsp Garlic, minced
- ½ Tbsp Olive oil
- 4 Cups Cooked Spaghetti squash (about one small squash)
- 1 Can Low fat condensed cream of chicken soup
- ⅓ Cup Unsweetened almond milk
- ¾ tsp Salt
- Freshly ground black pepper, to taste
- ½ Cup crushed Ritz crackers
- To roast the squash:
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper
- Cut the squash in half and scoop out the seeds. Place it cut-side on the prepared baking sheet,
- Bake the squash for 30-40 minutes until you can easily pierce it with a fork. You do not want to over bake it, as it will make your casserole mushy and runny.
- While the squash cooks, bring a medium pot of salted water to a boil.
- Boil the chicken until it is no longer pink inside, about 15-20 minutes.
- Shred the chicken with two forks and set aside,
- Once the squash is out of the oven, lower the heat to 350 degrees and spray a 6x8 inch casserole dish with cooking spray. Set aside.
- Heat the olive oil over high heat in a large pan.
- Add the diced celery, onion and the minced garlic. Turn the heat down to medium and cook until soft and translucent, 3-4 minutes.
- Add the shredded chicken, cooked squash, condensed soup, milk, salt and pepper and mix until everything is well combined.
- Pour the mixture into the prepared casserole dish and bake until golden brown and bubbly, about 30 minutes.
- If you want the top to be a little extra crispy, broil on HIGH for 2-3 minutes.
- Let the casserole cool for a few minutes before serving.
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