Main menu



Chicken Spaghetti


Let’s start with the essential ingredients that make this dish so scrumptious.

Chopped cooked chicken breast2 cups
Uncooked spaghetti noodles2 cups (about 7 ounces)
Slices of celery1 cup (1/4-inch-thick)
Chopped red bell pepper1 cup
Chopped onion1 cup
Fat-free, less-sodium chicken broth1 cup
Salt1/2 teaspoon
Freshly ground black pepper1/4 teaspoon
Condensed 30% reduced-sodium 98% fat-free cream of mushroom soup2 cans (10.75 ounces each)
Cooking sprayAs needed
Shredded cheddar cheese1 cup (4 ounces), divided


Now, let’s dive into the cooking process.

  1. Preheat your oven to 350°F.
  2. In a large bowl, combine the first 5 ingredients – chopped cooked chicken breast, uncooked spaghetti noodles, slices of celery, chopped red bell pepper, and chopped onion.
  3. In a medium bowl, whisk together the fat-free, less-sodium chicken broth, salt, pepper, and the condensed 30% reduced-sodium 98% fat-free cream of mushroom soup. Add this mixture to the chicken and pasta mixture, tossing it all together.
  4. Divide the mixture evenly between 2 (8-inch) square or (2-quart) baking dishes that have been coated with cooking spray.
  5. Sprinkle 1/2 cup of shredded cheddar cheese over each casserole.
  6. Cover the baking dishes with foil coated with cooking spray.
  7. Bake in the preheated oven at 350°F for 35 minutes. Afterward, uncover the casseroles and bake for an additional 10 minutes.
  8. This recipe makes 2 casseroles, with 4 equal servings in each.
  9. Enjoy your mouthwatering Chicken Spaghetti Casserole!


table of contents title