Chicken Speghetti plain

  • 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 cream of mushroom soup, undiluted
  • Cooking spray
  • 1  cup  (4 ounces) shredded cheddar cheese, divided

Preparation

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. 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.

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