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BAKED CHICKEN AND SPAGHETTI

KIDS’ PICK: Use your leftover chicken (see recipe, top right) in this baked chicken and spaghetti. It’s just mild enough for children, and there’s a bonus: one casserole for tonight and another for the freezer for another night. Serve with a lettuce salad and whole-grain rolls. Sliced peaches are an easy dessert.

Ingredients

16 ounces spaghetti

1/4 cup chopped green bell pepper

1/2 cup chopped red bell pepper

1 medium onion, chopped

2 to 3 cups cooked leftover chicken, shredded

1 (10 3/4-ounce) can reduced-sodium and -fat cream of mushroom soup

2 1/2 cups shredded sharp cheddar cheese, divided

1 teaspoon reduced-sodium seasoned salt

1/4 teaspoon cayenne pepper

1 to 2 cups unsalted chicken broth Coarse salt to taste

Black pepper to taste

Servings: makes 8 servings (2 8-by-8-inch casseroles) Preparation time: 20 minutes

Cooking time: about 40 minutes, plus spaghetti

Heat oven to 350 degrees. Cook spaghetti according to directions; drain. Combine peppers and onion; cover and microwave on high (100 percent power) 4 minutes or until softened; drain. In a large bowl, combine spaghetti, cooked vegetables, chicken, soup, 1 1/2 cups cheese, seasoned salt and cayenne. Stir in 1 cup broth and add more as needed. Season with salt and pepper. Divide into two 8-by-8-inch baking dishes coated with cooking spray. Top with remaining cheese. Cover one casserole and freeze for up to 6 months. Cover second casserole with foil; bake 35 minutes or until bubbly.

Per serving: 463 calories, 29 grams protein, 16 grams fat (32 percent calories from fat), 8.7 grams saturated fat, 48 grams carbohydrate, 86 milligrams cholesterol, 545 milligrams sodium, 2 grams fiber.

Carb count: 3.