I looked in my freezer the other day and thought wow, we really need to clean this out. The door didn’t want to shut and there was a few things that we had forgotten about. so I began to look through and get rid of some things that had been around too long, but low and behold in the bottom drawer there was a package marked Casserole Chicken. Date was still good and we needed to have a few items ready to cook that week with all of the kids activities going on. I pulled out our handy binder of favorite meals and found this little gem.
Aunt Liz’s Chicken Casserole
2 cups uncooked spaghetti noodles, broken into 2-inch pieces,about 7 ounces (make sure they are about 2 inches in length to make it easier to stir)
1 cup (1/4-inch-thick) slices celery
1 cup chopped red bell pepper
1 cup chopped onion
1 cup fat-free, less-sodium chicken broth
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
1 cup (4 ounces) shredded cheddar cheese, divided
1. Preheat oven to 350°.
2. 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 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.