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.

Servings: Makes 8 ( 1 1/4 cup) servings 

GREEN: 9 smartpoints per serving 

BLUE: 8 smart points per serving 

PURPLE: 3 smart points per serving if using whole wheat noodles 

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. If your following the purple plan-you can use any whole wheat spaghetti for zero points. 
• 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.

Servings: 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. reduced fat cream cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika 
• 1/3 cup reduced fat or 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.

Servings: Makes 8 ( 1 1/4 cup) servings 

GREEN: 9 smartpoints per serving 

BLUE: 8 smart points per serving 

PURPLE: 3 smart points per serving if using whole wheat noodles 

Continue to Content

Yield: 8

Lightened Up Creamy Chicken Spaghetti Casserole

Print

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!

Prep Time 30 minutes

Cook Time 25 minutes

Additional Time 4 hours

Total Time 4 hours 55 minutes

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.) can 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. reduced fat cream cheese
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp paprika 
• 1/3 cup reduced fat or fat free cheddar cheese, shredded ( I use Trader Joe's lite three cheese blend)

Instructions

1. Start by cooking the 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. Pour 1/4 cup of water over chicken prior to cooking. 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 baking dish with nonstick cooking spray. Meanwhile, cook the noodles according to the package directions. Drain and set aside.
5. 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. 
6. Cook over low heat, stirring constantly, until the cheeses have melted and well combined.  Add the garlic powder, onion powder, and paprika. 
7. Fold in the cooked shredded chicken and cooked spaghetti. Mix well. 
8. Pour spaghetti mixture into the prepared baking dish.  
9. Sprinkle the top with the reduced fat shredded cheddar cheese.
10. Bake for 20 to 25 minutes or until cheese is melted and bubbly.
    

Servings: Makes 8 (1 1/4 cup) servings 

GREEN: 9 smartpoints per serving 

BLUE: 8 smart points per serving 

PURPLE: 3 smart points per serving if using whole wheat noodles

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Campbell's Condensed Healthy Request Cream of Mushroom Soup
• 
  Campbell's Condensed Healthy Request Cream of Chicken Soup, 10.5 oz. Can (Pack of 12)
• 
  Tostitos Queso Variety Pack,
• 
  Ro Tel Original Tomato Diced Green Chilies
• 
  Barilla Protein Plus Pasta, Spaghetti, 14.5 Ounce (Pack of 12), (Packaging may vary)
• 
  On The Border Monterey Jack Queso
• 
  3 Oval Quart Baking Dish

Nutrition Information:

Yield:

8
Amount Per Serving: Calories: 215Total Fat: 7gSaturated Fat: 2gCholesterol: 44mgSodium: 540mgCarbohydrates: 20gNet Carbohydrates: 19gFiber: 1gSugar: 2gProtein: 17g