I've made spaghetti pie before but this was a little different because I used left over Creamy Italian Chicken Sauce. It was hit with everyone!
16 oz pkg boneless chicken breast
1 pkg Italian Dressing Mix
1 pkg Cream Cheese~I use reduced fat
1 can Cream of Chicken Soup~I use 98% fat free
Put 1/2 cup water in bottom of crock pot. Place chicken in bottom. Sprinkle chicken with Italian Dressing Mix. Cover and cook on low for about 4 hours. I will use frozen if I want to cook for 6. Shred chicken and freeze half for another time.
Cook 1 small package of spaghetti noodles until they still have a little bite left to them, drain and pour into a bowl.
1/2- 3/4 container of ricotta cheese ~ I used light
4 ounces fresh parmesan
Half a bag of chopped spinach
Add 1/2 the Creamy Italian Sauce
Stir until well combined.
Pour into sprayed 13x9 cake pan. Top with about 3 cups of your favorite red sauce (this was leftover for me too) and 2 cups of mozzarella cheese. Bake at 350 for about 45 minutes and serve.