Ingredients
| 1 | 8-ounce package spaghetti, cooked |
| 3 | boneless, skinless chicken breasts |
| 1 Can | low-sodium chicken broth |
| 1 | small onion, chopped |
| 1 Cup | chopped celery |
| 1 Can | low-sodium cream of chicken soup |
| 1 Can | low-sodium cream of mushroom soup |
| 1 | Grated cheddar cheese (for topping) |
| 1 Cup | slivered almonds |
Instructions
Cook spaghetti according to package directions and drain. Brown chicken and cut into cubes. Combine all ingredients, except the almonds and cheese. Pour into baking dish and top with grated cheese and slivered almonds. Bake at 350 degrees for 1 hour or 325 degrees for 2 hours.
