Thanks to Just Cook for this recipe! I was looking for a healthy, quick pasta dish and that's just what I found! And best of all, I already had all of the ingredients! Bad news is that I forgot to take a picture before it was gobbled up! This recipe actually makes 2 small pans (8X8 size), but I just made a big one.
2 c. chopped, cooked chicken breast
2 c. uncooked whole wheat spaghetti noodles, broken into 2-inch pieces (about 7 oz.)
1 c. (1/4-inch thick) slices celery
1 c. chopped red bell pepper
1 c. chopped onion
1 c. fat-free, less-sodium chicken broth
1/2 tsp. salt
1/4 tsp. pepper
2 (10.75-oz.) cans condensed cream of mushroom soup, undiluted
1 c. shredded cheddar cheese
*Preheat oven to 350 degrees and spray a 9X13 baking dish with cooking spray.
*Combine first 5 ingredients in a large bowl. In a separate bowl, combine chicken broth, salt, pepper and soup, stirring with a whisk. Add soup mixture to chicken mixture; toss.
*Spread into pan and sprinkle with cheese. Cover with foil that has been sprayed with cooking spray. Bake for 35 minutes. Uncover and bake an additional 10 minutes.
