Chicken Spaghetti Casserole

This recipe had me so intrigued. Chicken, spaghetti and all in a casserole. How interesting. I must admit I made a few changes to the recipe (and I have noted those changes for you). This was delicious. Everyone in my house ate it (even the picky 13 year old). The best part, you could double the recipe and freeze one whole casserole for another time. This is going to be my new "potluck" casserole. Seems like every school year we have all these potlucks to go to: sports, awards banquets, meetings etc. This will be a hit! If you are looking to lighten your meals, choose a fat free, less sodium chicken broth and a fat free cream of mushroom soup.

Enjoy.

Chicken Spaghetti Casserole Serves 8

2 c. cooked chopped chicken breast

2 c. uncooked spaghetti noodles, broken into 2" pieces (about 8 oz.)

1 c. (1/4" thick) slices celery (I omit this because my kids don't like the taste of celery)

1 c. chopped red bell pepper

1 c. chopped onion

1 c. chicken broth

1/4 t. salt

1/4 t. freshly ground pepper

2 cans (10.75 oz.) cream of mushroom soup

1 c. (4 oz.) shredded cheddar cheese, divided

1. Preheat oven to 350 degrees.

2. Combine the chicken, spaghetti noodles, celery, red pepper and onion in a large mixing bowl. Combine the broth, salt, pepper and soup in a medium bowl, stirring with a whisk. Add soup to chicken mixture; toss. Place mixture into a 9 x 13" baking dish that you have sprayed with non-stick cooking spray. Sprinkle with shredded cheese.

3. Cover with foil and bake for 35 minutes.

** TIP: if you have a family of 4 or less; make (2) casseroles by dividing the mixture evenly between (2) 8 x 8" aluminum pans. You can bake one and freeze the other. I always attach a small index card to the top of my freezer pans so I don't have to search for the recipe.