Baked Chicken Spaghetti Casserole Recipe - The Weary Chef

Ingredients

• 8 ounces spaghetti broken in half
• 1 tablespoon butter
• 1 onion finely diced
• 1 green bell pepper diced
• 8 ounces white mushrooms diced
• 16 ounces boneless, skinless chicken breast cut into bite-sized pieces
• 15 ounces canned petite diced tomatoes drained well
• 1 teaspoon Italian seasoning
• 1 teaspoon kosher salt
• pepper to taste
• 1/2 cup low-fat plain yogurt
• 1/2 cup cheddar cheese shredded
• 1/4 cup Parmesan cheese grated
• 1 cup mozzarella cheese shredded
• paprika (optional)