Ingredients: 2 cups chopped cooked chicken breast 2 cups uncooked spaghetti noodles, broken into 2-inch pieces (about 7 ounces) 1 cup (1/4-inch-thick) slices celery 1 cup chopped red bell pepper 1 cup chopped onion 1 cup fat-free, less-sodium chicken broth 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 (10.75-ounce) cans condensed 30% reduced-sodium 98% fat-free cream of mushroom soup Cooking spray 1 cup (4 ounces) shredded cheddar cheese, divided 
Directions: 1. Preheat oven to 350°. 2. Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss. Divide mixture evenly between 2 (8-inch) square or (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray. Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes. Makes 2 Casseroles (4 Equal Servings Per Casserole) 7 Pointsplus, 8 Smartpoints Nutritional Info Per Serving: 261 calories; 7.8 g fat; 34 mg cholesterol; 28 g carbs; 19 g protein; 2 g fiber; 652 mg sodium
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