Aunt Liz's Chicken Spaghetti Casserole

From the November 2008 issue of Cooking Light

• Ready In: 55 mins
• Serves: 8
• Yields: 2 casseroles

Ingredients

• 2  cups chicken breasts, cooked and chopped
• 2  cups spaghetti noodles, uncooked, broken into 2-inch pieces (about 7 ounces)
• 1  cup celery, sliced
• 1  cup red bell pepper, chopped
• 1  cup onion, chopped
• 1  cup chicken broth
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 2 (10 3/4ounce) cans  cream of mushroom soup, undiluted
• 1  cup  shredded cheddar cheese, divided

Directions

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.
3. Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
4. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
5. **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.