Chicken Spaghetti Casserole

Delicious! This will become a monthly favorite in my household. It's a variation of a recipe I found online, but you can mix-in whatever you would like. I hope you enjoy!
Makes 4 servings (261 calories each).

• 1 cup cooked chicken breast, chopped- I used ground chicken
• 1 cup uncooked spaghetti noodles, broken into 2 inch pieces
• 1/2 cup chopped onion
• 1/2 cup chopped red bell pepper
• 1/2 cup chopped celery (optional)
• 1/2 cup fat-free, low-sodium chicken broth
• 1 can (10.75-oz) low-sodium cream of chicken or cream of mushroom soup
• salt & pepper to taste
• 1/2 cup shredded cheddar cheese

1. Preheat oven to 350 degrees. Coat a 8" square baking dish with cooking spray.
2. Combine chicken, spaghetti noodles, onion, and bell pepper (and celery) in small bowl. Combine chicken broth, cream of chicken soup, and salt and pepper in medium sized bowl, stirring with a bowl.
3. Pour soup mixture over spaghetti mixture and toss.
4. Spoon mixture into baking dish. Cover with 1/2 cup cheddar cheese.
5. Cover with foil and bake at 350 for 35 minutes. Remove foil and bake an additional 10 minutes.