Italian chicken noodle casserole

Chicken second courses

OK, I really wanted to call this Chicken Zoodle Casserole but some people may not know what zoodles are. What! Well there probably are a few out there, right? In fact, you can actually make this casserole with spaghetti noodles (hence the noodle reference) but I try to go the more healthy route since my husband and I are watching our diets. I actually saw this recipe first in our local supermarket flyer where they used ground beef and spaghetti. I adapted it to make it a little healthier by exchanging rotisserie chicken for the beef and zucchini noodles for the pasta. Except for making the zucchini noodles, which is super easy with a mandolin, the recipe came together quickly and, when served with a side salad and a loaf of whole grain crusty bread, made a healthy and very tasty dinner. You can also make it the night before and cook it when you get home from work or make it and freeze it in portions to use for lunches or nights when you just don't feel like cooking. Buon Appetito! Italian Chicken Noodle Casserole Ingredients: 2 organic zucchini (or 8-oz spaghetti pasta) 1 rotisserie chicken, chopped (or any 1-lb cooked chicken) 1 cup onion,