CHICKEN SPAGHETTI CASSEROLE: FOR SOME REASON OR ANOTHER, IT SEEMS TO BE THE FAVORITE OF THE MEN IN MY FAMILY. YUM!
We used to love this. I made it with 1 pound of spaghetti… so I increased the soup to 2 cans, boned a roasted chicken (about 4 cups) and doubled the vegetables, only increased the cheese by 1/2 cup and it was so good and creamy!
Great recipe! I used canned chicken and since I didn’t have any cheddar cheese on hand, I used a pizza mix with grated cheese. Yummy!
We enjoyed this. It’s a good recipe for using leftover chicken. Instead of peppers, I used sliced green olives with peppers.
I loved this recipe because it was different from other casseroles. I added a can of Rotel tomatoes and had to add chicken broth to make this look good. It was delicious and I will definitely do it again.
2 cups chopped cooked chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free
- Preheat the oven to 350°.
- Combine the first 5 ingredients in a large bowl. 3. Combine broth, salt, pepper and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; stir. Divide mixture evenly among 2 (8-inch) square baking dishes or (2 quarts) covered with cooking spray. Sprinkle 1/2 cup of cheese over each pan. Cover with aluminum foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake 10 minutes longer.
Makes 2 Casseroles (4 equal portions per casserole)
Nutrition information per serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbohydrate; 19 g protein; 2 g fiber; 652 mg sodium