Chicken Spaghetti Casserole

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Chicken Spaghetti Casserole

Chicken Spaghetti Casserole

Chicken Spaghetti Casserole


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


Preheat oven to 350°.

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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