Healthy Chicken Tetrazini

1 box of Ronzoni Healthy harvest whole wheat spaghetti
2 med onions chopped
1 (12 oz) Pacific Organic Cream of Mushroom Condensed Soup
1 (12 oz) Pacific organic Cream of Chicken Condensed soup
6 Large celery ribs (chopped)
2 (10oz) frozen peas and carrots
12 oz milk (1%)
1.5 cups water
2 tsp chicken bouillon
2 cups reduced fat shredded cheddar cheese
1 cup shredded Parmesan cheese
PAM zero calorie olive oil spray
4 cups of cooked chicken (cubed) - I broil the chicken with thyme tarragon, marjoram and rosemary rubbed on with just a tiny bit of olive oil

This is a really great make ahead meal. I like to keep one in the freezer. To cook from frozen put it in the microwave for two five minute increments then cook 40 - 60 min at 350F. Or thaw the night before in the refrigerator and cook 30-45 minutes at 350F

1 - Prepare pasta as directed on package, set aside.
2 - Saute onions, celery (and optional mushrooms) in a lightly oiled (PAM olive oil spray) large pan (preferably a deep skillet, 12" or more).
3 - Dissolve the bullion in the hot water to make broth.
4 - Stir in soups, broth, peas and carrots and cook until all is heated.
5 - Transfer above into large casserole dish(es). I do two large casserole dishes. One to cook and one to freeze, each holds at least six servings.
6 - Mix in the chicken and cheddar cheese.
7 - Sprinkle the parmesan cheese over the top(s).
8 - Bake in a 350 degree oven for about 15-20 minutes.

Read more at: http://www.food.com/recipe/healthy-chicken-tetrazzini-166849?oc=linkback

Serving Size: makes 12 servings at least