2 c. cooked, shredded chicken breast
2 c. uncooked spaghetti noodles, broken into 2" pieces (about 1/2 box)
1 c. chopped red bell pepper
1 c. chopped onion (substitute: 1 T. onion powder)
1 c. cheddar cheese, shredded
1 c. chicken broth
1/2 tsp salt
1/4 tsp black pepper
1 can cream of mushroom soup
1 can cream of chicken soup
Combine first 5 ingredients in a large bowl. Whisk together broth, salt, pepper and soup in a medium bowl. Add soup mixture to chicken mixture; toss. Spread into 9x13 baking dish, coated with cooking spray. (Optional: Sprinkle additional 1/2 cup cheese over casserole.) Cover with foil, coated with cooking spray. Bake in 350 degree oven for 35 minutes. Uncover and bake for an additional 10 minutes.
FREEZER OPTION: Bake a frozen casserole covered with foil in 350 degree oven for 55 minutes; uncover and bake an additional 10 minutes, or until hot and bubbly.
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