Chicken Spaghetti Casserole

8 oz uncooked spaghetti
1 cup ricotta cheese
1 cup (4oz) shredded part-skim mozzarella cheese, divided
2 tbsp. grated parmesan cheese
1/2 tsp. italian seasoning
1/2 tsp. garlic powder
1 jar (26oz) meatless spaghetti sauce
1 can (14.5oz) Italian diced tomatoes, undrained
1 jar (4.5oz) sliced mushrooms, drained (optional)
4 breaded fully cooked chicken patties (10 to 14oz)



1) Cook spaghetti according to pkg directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, parmesan, italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.

2) Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13in x 9in. baking dish; top with cheese mixture.

3) Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350 degrees for 40-45 minutes or until bubbly.

makes at least 4 servings