Chicken Spaghetti Casserole |
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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This gooey casserole is so hearty and homey, second helpings are a must! Lynne German â Cumming, Georgia Ingredients:
8 ounces uncooked spaghetti, broken into 3-inch pieces |
3 cups cubed cooked chicken |
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted |
1 medium onion, chopped |
1 cup 2% milk |
1 cup (4 ounces) shredded sharp cheddar cheese, divided |
1 cup (4 ounces) shredded swiss cheese, divided |
1 can (4 ounces) mushroom stems and pieces, drained |
1/2 cup chopped roasted sweet red peppers |
3 tablespoons mayonnaise |
1-1/2 teaspoons steak seasoning |
1/2 teaspoon dried basil |
Directions:
1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
2. Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted. Yield: 6 servings.
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