to save it for later.Aunt Liz's Chicken Spaghetti Casserole
An easy version of chicken tetrazzini. 4 year old loved it!
Ingredients
| * 2 cups chopped cooked chicken breast | |
| * 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces) | |
| * 1 cup (¼-inch-thick) slices celery | |
| * 1 cup chopped red bell pepper | |
| * 1 cup chopped onion | |
| * 1 cup fat-free, less-sodium chicken broth | |
| * ½ teaspoon salt | |
| * ¼ teaspoon freshly ground black pepper | |
| * 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted | |
| * Cooking spray | |
| * 1 cup (4 ounces) shredded cheddar cheese, divided |
Directions
1. Preheat oven to 350°.2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
Nutritional Information
Calories:
261 (27% from fat)
Fat:
7.8g (sat 3.9g,mono 2.2g,poly 1.1g)
Protein:
19g
Carbohydrate:
28g
Fiber:
2.1g
Cholesterol:
47mg
Iron:
1.8mg
Sodium:
652mg
Calcium:
134mg
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