Instructions
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
Grated cheddar cheese (for topping)
1/2 cup slivered almonds
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.
