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Lite Chicken Spaghetti

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Lite Chicken Spaghetti


2 cups chopped cooked chicken breast

2 cups spaghetti noodles, broken into pieces, cooked al dente.

1 cup celery, chopped

1 cup red bell pepper, chopped

1 cup onion, chopped

1 tbsp chicken base

1/2 tsp salt

1/4 tsp freshly ground black pepper

2 cans 98% fat-free cream of mushroom soup

1 cup 2% Velveeta, grated


Preheat oven to 350°

Combine first 5 ingredients in a large bowl. Combine base, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Pour into sprayed casserole pan. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.

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