Aunt Liz'S Chicken Spaghetti Casserole

• 2 cups chicken breasts, cooked and chopped
• 2 cups spaghetti noodles, uncooked, broken into 2-inch pieces (about 7 ounces)
• 1 cup celery, sliced
• 1 cup red bell pepper, chopped
• 1 cup onion, chopped
• 1 cup chicken broth
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 2 (10 3/4 ounce) cans cream of mushroom soup, undiluted
• 1 cup shredded cheddar cheese, divided

1. Preheat oven to 350u0b0.
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.
3. Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
4. Bake at 350u0b0 for 35 minutes. Uncover and bake an additional 10 minutes.
5. **Bake a frozen casserole, covered, for 55 minutes at 350u0b0; uncover and bake an additional 10 minutes or until hot and bubbly.

chicken breasts, noodles, celery, red bell pepper, onion, chicken broth, salt, fresh ground black pepper, cream of mushroom soup, cheddar cheese

Taken from www.food.com/recipe/aunt-lizs-chicken-spaghetti-casserole-337097 (may not work)