Aunt Liz's Chicken Spaghetti Casserole

Chicken/spaghetti casserole-Cooking Light

Yield: 4 servings
Community Recipe from

Ingredients

  • 1 cup(s) chopped cooked chicken
  • 1 cup(s) uncooked spaghetti noodles broken into 2-inch
  • 1/2 cup(s) chopped celery
  • 1/2 cup(s) chopped onion
  • 1 cup(s) chicken broth
  • 1/4 teaspoon(s) salt
  • 1/8 teaspoon(s) peper
  • 1 can(s) cream of mushroom soup
  • 1/2 cup(s) shredded cheddar cheese

Preparation

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  17. .2 cups chopped cooked chicken breast $




  18. 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces) $




  19. 1 cup (1/4-inch-thick) slices celery $




  20. 1 cup chopped red bell pepper $




  21. 1 cup chopped onion $




  22. 1 cup fat-free, less-sodium chicken broth
  23. 1/2 teaspoon salt $




  24. 1/4 teaspoon freshly ground black pepper $




  25. 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  26. Cooking spray $




  27. 1 cup (4 ounces) shredded cheddar cheese, divided $





  28. Preparation
  29. 1. Preheat oven to 350°.
  30. 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.
February 2012

This recipe is a personal recipe added by JanaMurphy and has not been tested or endorsed by MyRecipes.

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