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Dump-And-Bake Chicken Spaghetti
Ingredients
  • 2 cups low-sodium chicken broth
  • 1 can (10.5 ounces) condensed cream of mushroom soup, NOT diluted
  • 6 ounces uncooked spaghetti broken into small pieces
  • ½ lb. uncooked boneless skinless chicken breasts, diced into bite-sized pieces
  • 1 can (14.5 ounces) petite-diced tomatoes, drained
  • ½ cup diced onion
  • ½ cup diced green bell pepper
  • 2 teaspoons minced garlic
  • ½ teaspoon salt
  • ¾ cup shredded cheddar cheese divided
  • Optional garnish: fresh parsley
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