to save it for later.Chicken Spaghetti Casserole
simple and delicious mar/apr 2010
Ingredients
| 8 | oz uncooked spaghetti broken into 3 in pieces |
| 3 | cups cubed cooked chicken |
| 1 | can 10¾ oz cream of chiken soup |
| 1 | medium onion, chopped |
| 1 | cup milk |
| 1 | cup shredded cheddar cheese divided |
| 1 | cup shredded swiss cheese |
| 1 | can mushroom stems and pieces drained |
| ½ | cup chopped roasted sweet red peppers |
| 3 | tbsp mayonnaise |
| 1½ | tsp steak seasoning |
| ½ | tsp dried basil |
Directions
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.
Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13×9 baking dish. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through.
Member options
By logging in, you can leave comments and rate this recipe.
Comments
See more comments