Aunt Liz's Chicken Spaghetti Casserole

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

Yield: 2 casseroles, 4 servings each (serving size: about 1 cup)

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
• 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

Preparation

1. Preheat oven to 350°.

2. 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.

Nutritional Information

Calories:

261 (27% from fat)

Fat:

7.8g (sat 3.9g,mono 2.2g,poly 1.1g)

Protein:

19g

Carbohydrate:

28g

Fiber:

2.1g

Cholesterol:

47mg

Iron:

1.8mg

Sodium:

652mg

Calcium:

134mg