Spaghetti Squash & Chicken Skillet Casserole

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.

Cooking Method: Baking

Cuisine: American

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 423.0

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

3 tablespoon Butter or Margarine
1 cup Sliced fresh mushrooms
1/3 cup Chopped leeks
1/4 cup Chopped celery
1/4 cup Chopped sweet red pepper
3 tablespoon Finely chopped fresh parsley
2 cup Cooked spaghetti squash
4 Boneless Chicken breasts, cooked and cut into thin strips
1/4 cup Crushed seasoned croutons
1/4 teaspoon Salt
1/4 teaspoon Seasoned pepper
1/8 teaspoon Garlic powder
pinch Dried summer savory
1/2 cup Sour cream
2 oz Shredded swiss cheese

Directions

1
Preheat oven to 350F (175C).
2
Melt butter in a large oven-safe skillet over medium heat.
3
Add mushrooms, leeks, celery, red pepper, and parsley. Cook, stirring constantly, for 5 minutes or until vegetables are tender.
4
Stir in spaghetti squash, chicken strips, croutons, salt, pepper, garlic powder, and savory. Cook for 4 minutes, stirring constantly, to combine flavors.
5
Reduce heat to low. Stir in sour cream and cook, stirring constantly, just until thoroughly heated and creamy. Do not boil.
6
Remove skillet from heat. Sprinkle shredded Swiss cheese evenly over the top.
7
Cover and let stand for 1 minute to allow cheese to begin melting.
8
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.

Keywords: chicken, spaghetti squash, skillet, casserole, mushrooms, leeks, celery, swiss cheese, cream sauce, one-pan, weeknight dinner, comfort food, parsley, garlic, american cuisine, easy dinner, family meal, healthy comfort

Read it online: https://www.chefs-mate.com/recipe/spaghetti-squash-chicken-skillet-casserole/