Chicken Spaghetti Bake

• 1 (13 1/4 ounce) package whole wheat spaghetti
• 2 cups cooked chicken breasts, diced
• 2 (14 ounce) cans diced tomatoes, undrained
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 1 onion, chopped
• 1 (4 ounce) can mushrooms, drained
• 14 cup italian seasoning
• 2 tablespoons garlic, minced
• 1 12 cups cheddar cheese, grated

1. Cook spaghetti according to package directions until al dente.
2. Combine remaining ingredients except cheese in a large pot.
3. Bring to a boil, reduce heat, and simmer for 15 minutes.
4. Stir occasionally.
5. Add cooked spaghetti to sauce and combine.
6. Divide spaghetti between a greased 13x9 inch pan and a 8x8 in pan.
7. Freeze one.
8. Bake the other at 325 for 40 minutes.
9. Top with cheese (1 cup over larger pan, 1/2 cup over smaller pan) and return to oven for 5 minutes or until cheese melts.

whole wheat spaghetti, chicken breasts, tomatoes, green bell pepper, stalks celery, onion, mushrooms, italian seasoning, garlic, cheddar cheese

Taken from www.food.com/recipe/chicken-spaghetti-bake-396105 (may not work)