Chicken Spaghetti Casserole

By shelle

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 Shredded sharp cheddar cheese, divided
• 1 cup shredded Swiss Cheese, divided
• 1 can (4ounces) 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

Preparation

Step 1

Cook spaghetti according to package directions. Meanwhile in a large bowl, conbine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup swiss cheese, mushrooms, peppers, amyo, steak seasoning and basil.

Step 2

Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9 in baking dish. Cover and bake at 350 for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted. 5 - 10 minutes longer.

Step 3

Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.