Monday, April 18, 2011

Aunt Liz’s Chicken Spaghetti Casserole

Aunt Liz’s Chicken Spaghetti Casserole
Cooking Light

Bake a frozen casserole, covered, for 55 minutes at 350; uncover and bake an additional 10 minutes or until hot and bubbly

2 cups chopped chicken breasts
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
½ teaspoon salt
¼ teaspoon freshly ground black pepper
2 (10.75 oz) 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 quarter baking dishes coated with cooking spray. Sprinkle with 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.

Yields: 2 casseroles, 4 servings each

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