Aunt Liz's Chicken Spaghetti Casserole |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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From the November 2008 issue of Cooking Light Ingredients:
2 cups chicken breasts, cooked and chopped |
2 cups spaghetti noodles, uncooked, broken into 2-inch pieces (about 7 ounces) |
1 cup celery, sliced |
1 cup red bell pepper, chopped |
1 cup onion, chopped |
1 cup chicken broth |
1/2 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
2 (10 3/4 ounce) cans cream of mushroom soup, undiluted |
1 cup 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.
3. Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
4. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
5. **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.
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