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.