Ingredients: 

7 ½ pounds whole wheat spaghetti, broken into pieces    

7 ½ pounds sautéed mushrooms

22 (10/75 ounce) cans cream of mushroom soup condensed, reduced sodium        

8 medium red peppers, diced

15 cups low sodium chicken broth

5 ¾ pounds shredded Cheddar cheese   

45 cups shredded chicken breast    

Directions:

Preheat oven to 350° F.

Cook whole wheat spaghetti until al dente.  Drain and set aside.

In large pan, heat soup over low heat.  Add shredded cheese (reserve some for topping) and stir together.  Then add the chicken, mushrooms, red peppers and cooked spaghetti.  Stir all together.  Add enough broth to make it ‘sloppy’ and mix all together.

Pour mixture into baking pans, should fill 4 to 5 large pans.  Sprinkle reserved shredded cheese on top and bake in for 30 to 45 minutes or until bubbly.

Calories:  279            

Sodium:   506 mg

Note: You can easily substitute canned chicken for the cubed cooked chicken.  Make sure you drain the chicken.