Chicken Spaghetti Casserole

Full disclosure – I wasn’t going to post this recipe.

I’m not a big fan of cooking with ‘cream of ___’ soup.  I miscalculated the cooking time.  The sauce was bubbling up gray during cooking.  I didn’t take any pictures of it.  The whole thing frustrated me.

I took the casserole to potluck anyway and prayed for the best.

This recipe is from Cooking Light, November 2008.

Substitutions made, noted below.

chicken spaghetti casserole

Chicken Spaghetti Casserole

2 c chopped cooked chicken breast – I used meat from a rotisarie chicken
2 c (7 oz) uncooked spaghetti noodles, broken into 2 inch pieces
1 c (1/4 inch thick) slices celery
1 c chopped red bell pepper – I used a green bell pepper
1 c chopped onion
1 c fat-free, less-sodium chicken broth
1/2 tsp salt
1/4 tsp black pepper
2 (10.75 oz) can condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
Cooking spray
1 c (4 oz) shredded cheddar cheese

Preheat oven to 350 degrees.

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 two 8 inch baking dishes coated with cooking spray.  Sprinkle 1/2 c cheese over each casserole.  Cover with foil coated with cooking spray.  Bake at 350 for 35 minutes.  Uncover and bake an additional 10 minutes.  I put the whole thing in a 13×9 pan and followed time listed for baking.

cartoon-strawberry-9As you can see by an empty pan, this casserole went over fairly well. 😉  All the ingredients and flavors came together very well.  It’s a great casserole to feed a crowd, or to bake one and freeze one for later.

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