Ingredients:

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

1 cup chopped onion

1 cup fat-free, less-sodium chicken broth

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 (10.75-ounce) cans condensed 30% fat-free cream of mushroom soup

Cooking spray

1 cup (4 ounces) shredded cheddar cheese, divided

Directions:

1. Preheat oven to 350°.

2. Combine first 5 ingredients in a large bowl.

3. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk.

4. Add soup mixture to chicken mixture; toss.

5. 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.

6. Cover with foil coated with cooking spray.

7. Bake at 350° for 35 minutes.

8. Uncover and bake an additional 10 minutes.

Bon Appetit!