Chicken Spaghetti is an easy, cheesy casserole! Save time on this family favorite by making it with rotisserie chicken and velveeta!
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
- cooking spray
- 1 cup (4 ounces) shredded cheddar cheese, divided
Instructions:
- 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 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. makes 2 casseroles (4 equal servings per casserole).
more informations please visit: https://www.tasteofhome.com/recipes/hearty-chicken-spaghetti-casserole/