Chicken Spaghetti Casserole Recipe
I like making pasta and I enjoy it much. This version is a twist from CookingLight. I added a pinch of heat to make it a little spicy.
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Ingredients
- 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
- 1 teaspon paprika
- 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
Directions
- Preheat oven to 350°.
- Combine first 5 ingredients in a large bowl.
- Combine broth, salt, pepper, paprika, 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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