Aunt Liz'S Chicken Spaghetti Casserole

• 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% reduced-sodium 98% fat-free cream of mushroom soup, undiluted
• Cooking spray
• 1 cup (4 ounces) 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. 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. Cover with foil coated with cooking spray. Bake at 350u0b0 for 35 minutes. Uncover and bake an additional 10 minutes.

chicken breast, noodles, celery, red bell pepper, onion, chicken broth, salt, freshly ground black pepper, cream of mushroom soup, cooking spray, cheddar cheese

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