Aunt Liz's Chicken Spaghetti Casserole

What You'll Need

• one cup fat-free, less-sodium chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• tow (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• Cooking spray
• one cup (4 ounces) shredded cheddar cheese, divided
• tow cups chopped cooked chicken breast
• tow cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces) $
• one cup (1/4-inch-thick) slices celery
• one cup chopped red bell pepper
• one cup chopped onion

How to Make It

1. Preheat oven to 350°.
2. Combine first 5 ingredients in a large bowl.
3. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk.
4. Add soup mixture to chicken mixture; toss.
5. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray.
6. Sprinkle 1/2 cup cheese over each casserole.
7. Cover with foil coated with cooking spray.
8. Bake at 350° for 35 minutes.
9. Uncover and bake an additional 10 minutes.