Chipotle Chicken Casserole

Ingredients

• 1/2 a medium onion diced (100 g)
• 580g cooked shredded chicken
• um to large spaghetti squash (mine was 750g cooked spaghetti squash)
• 1–2 tsp kosher salt
• 1/2 tsp pepper
• 1 1/2 c diced or stewed tomatoes
• 12 oz adobo/chipotle sauce
• 3 cloves garlic
• 1 c low fat shredded cheddar cheese, (84g)

Serves 6

314 calories

7 fat 23 carb 37 protein

1. Cook spaghetti squash however you like. You can roast it cut side down which is my preferred method or you just poke it a few times and stick the whole thing in the microwave for 5-8 minutes which is what I did for this!
2. Cook your chicken breast (about 3 large ones gave me the amount I needed). I boil mine for 40 minutes and then place in a deep bowl and shred with a hand mixer.
3. Carefully cut the hot microwaved squash in half widthwise, scoop out seeds and insides with a spoon scoop careful not to pull out too much of the good stuff.
4. Using a fork, scrape the squash into strings to get them all loosed from the skin and add them to a very large bowl.
5. Add chicken, garlic, salt, pepper, tomatoes, and chipotle sauce to the bowl with the squash and stir well! It’s a lot, so get ready for an arm workout.
6. Spray a 9×13 pan with nonstick cooking spray and pour the mixture into the dish.
7. Top with cheddar cheese. Bake at 350 for 35 minutes till the top is melty and bubbly. If you want it to brown a bit like mine, broil for an additional 3-5 minutes. But watch it closely so it doesn’t burn!
8. Top with cilantro and enjoy!