Chicken Spaghetti Casserole | Anita's Tried & Heart Healthy Recipes
Adapted from Quick Cooking Magazine 2004 - 12 ozs spaghetti, cooked - 8 ozs fat-free cottage cheese - 8 ozs mozzarella cheese, shredded and divided - 2 tbsps
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Cooking tools:
- Baking dish
- Oven
- Mixing bowl
- Measuring cup
- Spoon
Ingredients
- 12 ozs spaghetti, cooked
- 8 ozs fat-free cottage cheese
- 8 ozs mozzarella cheese, shredded and divided
- 2 tbsps Parmesan cheese, grated
- 1 tsp pizza seasoning
- 1/2 tsp garlic powder
- 26 ozs low-fat spaghetti sauce
- 14 1/2 ozs canned Italian style tomatoes, undrained
- 6 whole breaded chicken patties
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