Chicken Spaghetti

Before I do anything else, I have to thank Grandma for the recipe.  It's one we've enjoyed as a family for years, and I know she would be proud that I am passing it down.  I'm doubtful that she would have liked it as much my way, but it's healthier and much lower in calories and organic.  So...sorry Grandma :)

First change, the recipe calls for cream of mushroom soup.  I can't find that in organic form, so I found a way to make a substitute here.  For the 1 1/4 cup liquid, I used chicken broth.  I probably could have added mushrooms, but I didn't think about that until I was in the cooking process.  I probably would next time.

Second change, I used spaghetti squash.  This time, I cut it up into pieces, put it on a rack on the cookie sheet (to get more air to it), and baked it at 375 degrees for an hour.   It was still moist, but much more spaghetti like and less mushy.

So, the recipe:
3 chicken breasts cooked and cubed
1 spaghetti squash or 1/2 lb cooked spaghetti noodles
1 cream of soup substitute or 1 can of cream of mushroom soup (if you can find organic)
1 cup chicken broth
1 green pepper chopped
2 stalks celery chopped
1/2 cup grated cheddar cheese + sprinkle of Parmesan cheese

1. Cook celery and pepper in broth
2. Add cream of soup mixture to broth
3. Mix together
4. Stir together the squash (or noodles) and chicken pieces
5. Mix in the broth/soup mixture until wet (may not need it all if using squash because already moist)
6. Salt and pepper to taste
7. Place in a 9x12 baking dish
8. Bake at 350 covered for 45 minutes
9. Remove, top with cheeses, return to oven for about 2 minutes until cheese is melted

I figure it makes 6-8 servings (depending on the ages of your kids and how much you typically eat).  At 8 servings, I figured the calories to be about 145 and at 6 servings at about 190.  Again, these are unscientific and I get them by adding all the calories off all the ingredients I put in there.  It's my best guess.  Enjoy...we sure did!