This Lightened Up Creamy Chicken Spaghetti Casserole is packed with chicken, spaghetti, cream of chicken, reduced fat cream cheese, tomatoes with green chilies, and sprinkled with cheese. It’s an easy comfort food meal the whole family will love!

This recipe was recreated into a WW friendly version using Stacey’s, creator of southernbite.com, ultimate chicken spaghetti.

Makes 8 ( 1 1/4 cup) servings 

What ingredients do I need to make this Lightened Up Creamy Chicken Spaghetti?

• Boneless skinless chicken breasts: raw or cooked
• Spaghetti noodles or whole wheat spaghetti noodles: I use Barilla Protein Plus or Ronzoni Smart Taste Spaghetti. I
• Rotel tomatoes with green chilies 
• 98% fat free cream or healthy request mushroom or chicken soup: either one will work and equally delicious.
• Tostitos queso blanco or On The Border Monterey Jack Queso: the overall point values are equivalent regardless of which one you use. For this recipe I like to use Monterey Jack queso. 
• Reduced fat cream cheese
• Garlic powder
• Onion powder
• Paprika 
• Reduced fat or fat free cheddar cheese: shredded. I like to use Trader Joe’s Lite three cheese blend 

How do I make this Lightened Up Creamy Chicken Spaghetti?

Start by cooking the chicken if you’re using raw chicken breasts. Skip to step #3 if you already have cooked shredded chicken

 You can either cook the chicken in a large pot on the stove over medium heat or in a crock pot on HIGH for 2-4 hours. Just pour 1/4 cup of water over chicken. If cooking on the stove-place chicken in large pot and pour 1/4 cup water over the top of the chicken. Cook over medium-low heat until cooked through.

Allow the chicken to cool, then shred using two forks.

Step #3: Preheat oven to 350 degrees.

Spray a 13 x 9 or 3-quart baking dish with nonstick cooking spray.

Meanwhile, cook the noodles according to the package directions. Drain and set aside.

In a large pot, combine the tomatoes with green chilies along with the juice, cream of mushroom soup, Tostitos cheese dip, and light cream cheese.

Cook over low heat, stirring constantly, until the cheeses have melted and well combined. 

Add the garlic powder, onion powder, and paprika. 

Fold in the cooked shredded chicken and cooked spaghetti. Mix well. 

Pour spaghetti mixture into the prepared baking dish.  

Sprinkle the top with the reduced fat shredded cheddar cheese.

Bake for 20 to 25 minutes or until cheese is melted and bubbly.

Makes 8 ( 1 1/4 cup) servings 

Ingredients: 

• 1 lb. raw boneless skinless chicken breasts or 12 oz. cooked boneless skinless chicken breasts 
• 16 oz. spaghetti noodles or whole wheat spaghetti noodles 
• 1 (10 oz.) can Rotel tomatoes with green chilies 
• 1 (10.5 oz.) 98% fat free cream or healthy request mushroom or chicken soup, undiluted 
• 1/2 cup Tostitos queso blanco or On The Border Monterey Jack Queso
• 4 oz. Kroger reduced fat cream cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika 
• 1/3 cup fat free cheddar cheese, shredded

Directions: 

1. Start by cooking the chicken if using raw chicken breasts. Skip to step #3 if you already have cooked shredded chicken. You can either cook the chicken in a large pot on the stove over medium heat or in a crock pot on HIGH for 2-4 hours. Just pour 1/4 cup of water over chicken. If cooking on the stove-place chicken in large pot and pour 1/4 cup water over the top of the chicken. Cook over medium-low heat until cooked through.
2. Allow the chicken to cool, then shred using two forks.
3. Preheat oven to 350 degrees.
4. Spray a 13 x 9 or 3-quart baking dish with nonstick cooking spray.
5. Meanwhile, cook the noodles according to the package directions. Drain and set aside.
6. In a large pot, combine the tomatoes with green chilies along with the juice, cream of mushroom soup, Tostitos cheese dip, and light cream cheese. 
7. Cook over low heat, stirring constantly, until the cheeses have melted and well combined. 
8. Add the garlic powder, onion powder, and paprika. 
9. Fold in the cooked shredded chicken and cooked spaghetti. Mix well. 
10. Pour spaghetti mixture into the prepared baking dish.  
11. Sprinkle the top with the 1/3 cup reduced fat shredded cheddar cheese.
12. Bake for 20 to 25 minutes or until cheese is melted and bubbly.

Makes 8 ( 1 and 1/4 cup) servings 

8 Points® per serving

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.