2 cups of cooked and chopped chicken breast
2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 cup (1/4 inch thick) slices of celery
1 cup chopped red pepper
1 cup of chopped onion
1 cup fat-free, low-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 cans (10.75 ounces) condensed 30% fat-free mushroom soup and 98% reduced sodium
1 cup (4 ounces) shredded cheddar cheese, divided
- 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).