Sunday, September 19, 2010

aunt liz's chicken spaghetti casserole

Aunt Liz's Chicken Spaghetti Casserole

  • 2 cups chopped cooked chicken breast
  • 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
  • 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
  • Cooking spray
  • 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.

Calories: 261
Fat: 7.8 g
Protein: 19g

Jessi's note: We had this for dinner tonight and it was sooooo good! So easy! Also, the directions indicate making it in two dishes so that you can freeze one and bake it later. I chose to make mine in one large dish and baked for the same amount of time. This is also a good basic casserole recipe, like if you don't like chicken then substitute it with another veggie or if you don't like peppers sub in some mushrooms, etc. I hope you enjoy it as much as we did! :)

(much thanks to for the recipe and pic!)

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