Ingredients

The following ingredients have 4 Servings
  • 2 cups cooked chopped chicken breast
  • 1-1/2 cups dry spaghetti, broken into 2-inch pieces and cooked until al dente
  • 1 can low fat cream of chicken soup (I used Campbell's Healthy Request)
  • 1-1/2 cups shredded reduced fat cheddar cheese (divided)
  • 1/4 cup thinly sliced green onion
  • 1/4 cup finely chopped roasted red bell pepper (or pimentos)
  • 1 cup low fat chicken broth
  • 1/2 teaspoon Lawry's Seasoned Salt
  • 1/8 teaspoon cayenne pepper
  • salt and pepper to taste

Instruction

  • Preheat oven to 350F degrees.
  • In a large bowl, combine 1 cup of the shredded cheese and all other ingredients. Stir together until everything is well mixed.
  • Coat a casserole dish with nonstick cooking spray.
  • Place the mixture in the casserole pan and then top with the remaining 1/2 cup cheese.
  • Bake until bubbly, 35 to 45 minutes. (If the cheese on top gets too brown, cover with foil.)