Chicken Spaghetti Bake Ingredients:
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12 oz whole wheat spaghetti (Barilla)
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2 cups cooked chicken breast, shredded (Tyson)
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1 can (10.5 oz) 98% fat-free cream of mushroom soup (Campbell’s)
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1 can (10.5 oz) 98% fat-free cream of chicken soup (Campbell’s)
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1 cup low-sodium chicken broth (Swanson)
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1 cup light sour cream (Daisy Light)
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1 cup reduced-fat shredded cheddar cheese (Sargento)
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1 cup part-skim shredded mozzarella cheese (Kraft)
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1/2 cup chopped onion
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1/2 cup chopped green bell pepper
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2 cloves garlic, minced
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1 tsp salt
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1/2 tsp black pepper
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1/2 tsp paprika
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1 tbsp light butter (Land O Lakes Light)
How to make Chicken Spaghetti Bake?
Please c-lic-k the photo or the "next >" button below to see the instructions.
