Chicken Spaghetti Casserole
A comforting, cheesy casserole made with tender chicken, spaghetti, and vibrant veggies in a creamy mushroom sauce. Perfect for weeknight dinners or meal prep!
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Ingredients
- 2 cups chopped cooked chicken breast
- 2 cups uncooked spaghetti noodles broken into 2-inch pieces (about 7 ounces)
- 1 cup celery (1/4-inch-thick slices)
- 1 cup red bell pepper chopped
- 1 cup onion chopped
- 1 cup chicken broth fat-free, less sodium
- 1/2 tsp salt
- 1/4 tsp black pepper freshly ground
- 2 cans cream of mushroom soup 30% reduced-sodium, 98% fat-free (10.75-ounce cans)
- 1 cup cheddar cheese shredded, divided
- cooking spray for greasing
Instructions
- Preheat the oven to 350°F (175°C). Cook the spaghetti until al dente, drain, and set aside. Chop the chicken breast into bite-sized pieces if not already prepared.
- In a large mixing bowl, combine the cooked spaghetti, chicken, celery, red bell pepper, and onion. Mix to distribute evenly.
- Whisk together 1 can of cream of mushroom soup, chicken broth, salt, and pepper in a medium bowl until smooth.
- Lightly coat two 8-inch square or 2-quart baking dishes with cooking spray. Divide the chicken and spaghetti mixture between the dishes. Pour the prepared sauce evenly over both casseroles and toss gently to coat.
- Sprinkle ½ cup of shredded cheddar cheese over each casserole. Cover with foil and bake for 35 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Let the casseroles cool for a few minutes before serving. Serve warm and enjoy!
Notes
This casserole can be made ahead and stored in the refrigerator for up to 2 days before baking. Simply add 5-10 minutes to the baking time if baking from cold.
Nutrition
Serving: 1peopleCalories: 336kcalCarbohydrates: 38.3gProtein: 20.8gFat: 10.7gSaturated Fat: 5.2gTrans Fat: 0.1gCholesterol: 51mgSodium: 500mgFiber: 1.7gSugar: 3.3g
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