Directions
- Mix the cooked chicken breast, uncooked spaghetti noodles, sliced celery, red bell pepper, and chopped onions in a big bowl.
- Add mushroom soup, salt, broth, and pepper in a different bowl and mix with a whisk.
- Add the soup mix to the chicken mix (from step 1) and mix well.
- Grease two 8-inch baking dishes with cooking spray.
- Pour the mixture (from Step 2) in equal portions into both baking dishes,
- Sprinkle ½ cup of cheese over each casserole and then cover with cooking spray-covered foil.
- Transfer the dishes to an oven preheated to 375 degrees.
- Bake for 30 minutes, take off the foil, then bake for an additional 15 minutes.
- Take out your two casserole dishes from the oven and enjoy with your family.
Tips:
- To save cooking time during dinner, you can make the casserole ahead, wrap it tightly, and then store it in the refrigerator for up to 2 days. This allows you to easily take out and bake it when needed.
- You can use a variety of chicken for this recipe. Boiled and pulled chicken,, rotisserie chicken, leftover chicken, or even canned chicken are viable options for preparing a delicious chicken spaghetti casserole.
- While I use only cheddar cheese in my recipe, you can try a combination of cheddar and Velveeta cheese. Velveeta cheese makes the recipe extra creamy and cheesy.