CHICKEN SPAGHETTI CASSEROLE – 8 SMARTPOINTS
2 C. chopped cooked chicken breast
2 C. uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces)
1 C. (1/4-inch-thick) slices celery
1 C. chopped red bell pepper
1 C. chopped onion
1 C. fat-free, less-sodium chicken broth
1/2 Tsp. salt
1/4 Tsp. freshly ground black pepper
2 (10.75-Oz.) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup
1 C. (4 oz.) shredded cheddar cheese, divided
HOW TO MAKE:
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.
6-Sprinkle 1/2 cup cheese over each casserole.
7-Cover with foil coated with cooking spray.
8-Bake at 350° for 35 minutes.
11-Uncover and bake an additional 10 minutes.
Makes 2 Casseroles (4 Equal Servings Per Casserole)
7 Pointsplus, 8 Smartpoints
Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodium
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