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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 30 |
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This casserole is always a hit at church and anywhere else I serve it. For variety, I sometimes substitute different cheeses, spiral pasta or cooked turkey for the chicken.Renee Quintero, Mission, Texas Ingredients:
3 packages (two 16 ounces, one 7 ounces) thin spaghetti |
1/2 cup olive oil, divided |
2 large onions, chopped |
2 large green peppers, chopped |
3 medium zucchini, thinly sliced |
6 to 8 garlic cloves, minced |
3 jars (26 ounces each) spaghetti sauce |
3 cans (8 ounces each) tomato sauce |
1 can (7 ounces) sliced ripe olives, drained |
9 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted |
6 cups (24 ounces) shredded cheddar cheese |
Directions:
1. Cook spaghetti according to package directions; rinse and drain. Toss with 1/4 cup oil; set aside.
2. Meanwhile, in a Dutch oven, saute the onions, green peppers and zucchini in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the spaghetti sauce, tomato sauce and olives; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken and soup.
3. Place 2-1/4 cups spaghetti each in three greased 13-in. x 9-in. baking dishes. Top each with 4 cups sauce and 1 cup cheese. Layer with 2-1/4 cups spaghetti and 2 cups sauce.
4. Cover and bake at 350° for 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving. Yield: 3 casseroles (10-12 servings each).
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