Ingredients
·
1 cup (1/4-inch-thick) slices celery
·
1 cup chopped red bell pepper
·
1 cup chopped onion
·
1 cup fat-free, less-sodium chicken broth
·
1/2 teaspoon salt
·
1/4 teaspoon freshly ground black pepper
·
cups chopped cooked chicken breast
·
2 cups uncooked spaghetti noodles, broken into 2-inch
pieces (about
7 ounces)
·
2 (10.75-ounce) cans condensed 30% reduced-sodium 98%
fat-free
cream of mushroom soup
·
Cooking spray
·
1 cup (4 ounces) shredded cheddar cheese, divided
Instructions
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.
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.
Makes 2 Casseroles (4 Equal Servings Per
Casserole)
Nutritional Info Per Serving: 261
calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs;
19 g protein; 2 g fiber;
652 mg sodium
