Chicken Spaghetti Casserole


Let’s start with the essential ingredients that make this dish so scrumptious.

Chopped cooked chicken breast 2 cups
Uncooked spaghetti noodles 2 cups (about 7 ounces)
Slices of celery 1 cup (1/4-inch-thick)
Chopped red bell pepper 1 cup
Chopped onion 1 cup
Fat-free, less-sodium chicken broth 1 cup
Salt 1/2 teaspoon
Freshly ground black pepper 1/4 teaspoon
Condensed 30% reduced-sodium 98% fat-free cream of mushroom soup 2 cans (10.75 ounces each)
Cooking spray As needed
Shredded cheddar cheese 1 cup (4 ounces), divided


Now, let’s dive into the cooking process.


    1. Preheat your oven to 350°F.
    2. In a large bowl, combine the first 5 ingredients – chopped cooked chicken breast, uncooked spaghetti noodles, slices of celery, chopped red bell pepper, and chopped onion.
    3. In a medium bowl, whisk together the fat-free, less-sodium chicken broth, salt, pepper, and the condensed 30% reduced-sodium 98% fat-free cream of mushroom soup. Add this mixture to the chicken and pasta mixture, tossing it all together.
  1. Divide the mixture evenly between 2 (8-inch) square or (2-quart) baking dishes that have been coated with cooking spray.
  2. Sprinkle 1/2 cup of shredded cheddar cheese over each casserole.
  3. Cover the baking dishes with foil coated with cooking spray.
  4. Bake in the preheated oven at 350°F for 35 minutes. Afterward, uncover the casseroles and bake for an additional 10 minutes.
  5. This recipe makes 2 casseroles, with 4 equal servings in each.
  6. Enjoy your mouthwatering Chicken Spaghetti Casserole!

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