Aunt Liz's Chicken Spaghetti Casserole

Ingredients

• ¼ teaspoon freshly ground black pepper
• 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
• 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• ¼ teaspoon freshly ground black pepper
• + 15 more ingredients
• • ½ teaspoon salt
  • 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
  • 1 cup fat-free, less-sodium chicken broth
  • 2 cups chopped cooked chicken breast
  • 1 cup fat-free, less-sodium chicken broth
  • ½ teaspoon salt
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • Cooking spray
  • 1 cup chopped onion
  • 1 cup (4 ounces) shredded cheddar cheese, divided
  • Cooking spray
  • 1 cup (1/4-inch-thick) slices celery
  • 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
  • 1 cup chopped red bell pepper
  • 1 cup chopped onion

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. ...

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