Chicken Spaghetti Casserole
Ingredients
- 2 cups chicken breast, cooked and chopped
- 2 cups spaghetti noodles, uncooked, broken into 2-inch pieces
- 1 cup celery, chopped
- 1 cup red bell pepper, chopped
- 1 cup onion, chopped
- 1 cup fat-free, reduced-sodium chicken broth
- 1/2 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 10.75-ounce cans condensed reduced-sodium fat-free cream of mushroom soup
- Cooking spray
- 1 cup shredded cheddar cheese, divided
Instructions
- Pre-heat oven to 350°F.
- In a large pot of salter water, boil the spaghetti until al dente; drain and return the pasta to the pot.
- Add the remaining ingredients to the pasta, stirring until everything is well combined.
- Transfer to a 9 x 13-inch casserole dish.
- Sprinkle some cheddar cheese on top and the casserole is ready for the oven.
- Bake the dish, uncovered, for about 45 minutes, or until it's hot and bubbly and the cheese is melted on top.
Notes
This is the ultimate prep-ahead meal to get dinner on the table quickly and easily. Assemble the casserole, wrap tightly, and store in the refrigerator for up to 2 days before baking. When ready to bake, allow the dish to sit on the counter and come to room temperature for at least 30 minutes before putting it in the oven.
Freeze the chicken spaghetti before baking. Wrap tightly in plastic wrap, cover with foil, and freeze for up to 3 months. When ready to enjoy, thaw in the refrigerator overnight, allow the dish to come to room temperature on the counter for 30 minutes, and then bake according to recipe instructions.
To bake from frozen, cover the dish with foil for the first 45 minutes, and then continue baking for about 30 – 45 more minutes, uncovered, or until heated through.