Aunt Liz's Chicken Spaghetti Casserole
From the November 2008 issue of Cooking Light
READY IN: 55mins
SERVES: 8
YIELD: 2 casseroles
UNITS: US
INGREDIENTS
Nutrition- 2
- 2
- 1
- 1
- 1
- 1cup chicken broth
- 1⁄2teaspoon salt
- 1⁄4teaspoon fresh ground black pepper
- 2(10 3/4 ounce) cans cream of mushroom soup, undiluted
- 1
DIRECTIONS
- Preheat oven to 350°.
- 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 (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.
- **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.