Now, let’s dive into the cooking process.
Preheat your oven to 350°F.
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.
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.
Divide the mixture evenly between 2 (8-inch) square or (2-quart) baking dishes that have been coated with cooking spray.
Sprinkle 1/2 cup of shredded cheddar cheese over each casserole.
Cover the baking dishes with foil coated with cooking spray.
Bake in the preheated oven at 350°F for 35 minutes. Afterward, uncover the casseroles and bake for an additional 10 minutes.
This recipe makes 2 casseroles, with 4 equal servings in each.
Enjoy your mouthwatering Chicken Spaghetti Casserole!
