Aunt Liz's Chicken Spaghetti Casserole

Submitted by CFRP3473

"From the November 2008 issue of Cooking Light"

 

• Ready In: 55mins
• Ingredients: 10
• Yields: 2 casseroles
• Serves: 8

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 3/4 ounce) 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.

Reviews

[jessi_mcg]

As far as cooking method goes this one gets ten stars; how nice to have a pasta casserole without using a million dishes! I had seen this in CL, too, and when I read the reviews on their page I decided to try and jazz it up a little bit. I added a drained can of rotel and a bunch of garlic, both of which gave good flavor. DH and I thought this was a bit too creamy, though, so next time I will probably cut down to one can of soup and maybe throw in some cream cheese or more cheddar to thicken things up. Thanks for posting! Made for New Kid on the Block.