This one-pan wonder combines tender chicken breasts with strands of spaghetti squash in a rich, creamy mushroom sauce. The dish is enhanced with the savory depth of sauted leeks, celery, and fresh parsley, finished with a sprinkle of Swiss cheese for a deliciously cheesy top. It’s a hearty, protein-packed meal that feels indulgent yet remains light enough for a weeknight dinner. Perfect for those who enjoy the comfort of a casserole without the hassle of multiple dishes, this recipe brings home-style warmth to your table. Serve it straight from the skillet for a satisfying family feast.
Spaghetti Squash & Chicken Skillet Casserole
Description
This one-pan wonder combines tender chicken breasts with strands of spaghetti squash in a rich, creamy mushroom sauce. The dish is enhanced with the savory depth of sauted leeks, celery, and fresh parsley, finished with a sprinkle of Swiss cheese for a deliciously cheesy top. It's a hearty, protein-packed meal that feels indulgent yet remains light enough for a weeknight dinner. Perfect for those who enjoy the comfort of a casserole without the hassle of multiple dishes, this recipe brings home-style warmth to your table. Serve it straight from the skillet for a satisfying family feast.Ingredients
Directions
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Preheat oven to 350F (175C).
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Melt butter in a large oven-safe skillet over medium heat.
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Add mushrooms, leeks, celery, red pepper, and parsley. Cook, stirring constantly, for 5 minutes or until vegetables are tender.
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Stir in spaghetti squash, chicken strips, croutons, salt, pepper, garlic powder, and savory. Cook for 4 minutes, stirring constantly, to combine flavors.
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Reduce heat to low. Stir in sour cream and cook, stirring constantly, just until thoroughly heated and creamy. Do not boil.
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Remove skillet from heat. Sprinkle shredded Swiss cheese evenly over the top.
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Cover and let stand for 1 minute to allow cheese to begin melting.
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Transfer skillet to the preheated oven. Bake uncovered for 10-15 minutes, until cheese is fully melted and bubbly.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 423.0kcal
- % Daily Value *
- Total Fat 12.9g20%
- Saturated Fat 3.7g19%
- Cholesterol 85.0mg29%
- Sodium 207.4mg9%
- Total Carbohydrate 36.1g13%
- Dietary Fiber 3.6g15%
- Sugars 3.5g
- Protein 39.4g79%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat to prevent the sour cream from splitting.
Substitutions: You can substitute Greek yogurt for sour cream for a tangier flavor, or use a mix of cheddar and mozzarella instead of Swiss. If you don't have fresh parsley, dried parsley can be used (use 1 teaspoon instead of 3 tablespoons).
Variations: Add a splash of chicken broth if the sauce seems too thick. For extra creaminess, stir in a tablespoon of cream cheese along with the sour cream.
Tip: Ensure the chicken is fully cooked before adding it to the skillet to ensure food safety and proper texture. If using raw chicken, cook it separately first.
