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.