Chicken Spaghetti Casserole With Bell Peppers

Ingredients

• 1 teaspoon olive oil
• 1 medium red bell pepper, thinly sliced
• 1 medium green bell pepper, thinly sliced
• 1 medium onion, chopped
• 8 ounces whole wheat spaghetti, uncooked
• 8 ounces cooked skinless chicken breast, diced
• 1 can (14.5 ounces) diced tomatoes, undrained, low sodium
• 1 can (10.75 ounces) reduced sodium cream of chicken soup
• 1/2 cup reduced fat shredded cheddar cheese
• 1/4 cup grated Parmesan cheese
• Pepper to taste
• Vegetable oil spray

Method

1. 1 Preheat oven to 350°F. Spray an 8-inch square baking dish with vegetable oil spray.
2. 2 Cook spaghetti according to package directions, omitting salt and oil. Drain well.
3. 3 Heat olive oil in a large skillet over medium heat. Sauté bell peppers and onion for 4-5 minutes until tender.
4. 4 In a large bowl, combine cooked spaghetti, sautéed vegetables, chicken, tomatoes, soup, and seasonings. Mix well.
5. 5 Transfer mixture to the prepared baking dish. Top with cheeses.
6. 6 Bake covered for 20 minutes, then uncovered for 10 minutes until golden brown and heated through.