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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 chicken broth 
  • 1/2 teaspoon salt 
  • 1/4 teaspoon freshly ground black pepper
  • 2 cans condensed cream of mushroom soup, undiluted
  • Cooking spray 
  • 1 cup 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 ½-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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