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
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
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.
As 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.