Chicken Spaghetti Casserole

By Lindae999

Makes two casseroles. One to eat, another to freeze before baking.

Calories 261
Fat 7.8 G
Fiber 2.1 G

Ingredients

• 2 cups chopped cooked chicken breast
• 2 cups uncooked spaghetti noodles, broken into 2 inch pieces (7 oz)
• 1 cup (1/4 inch thick) slices celery
• 1 cup chopped onion
• 1 cup chopped red bell pepper
• 1 cup fat free, less sodium chicken broth
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 2 (10.75 oz) cans condensed 30% reduced sodium 98% fat free cream of mushroom soup, undiluted
• Cooking Spray
• 1 cup (4 oz) shredded cheddar cheese, divided

Details

Servings 4

Preparation

Step 1

1) Preheat oven to 350 degrees
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. (a 9X13 will work but make it thicker)
Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350 degrees for 35 minutes. Uncover and bake an additional 10 minutes.