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Chicken Spaghetti Bake

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

30-36 ServingsPrep: 1 hour Bake: 45 min. + standing

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

Cook spaghetti according to package directions; rinse and drain.
Toss with 1/4 cup oil; set aside.
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.
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

2 of 2

Chicken Spaghetti Bake (continued)

Directions (continued)

with 2-1/4 cups spaghetti and 2 cups sauce.
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).

Nutrition Facts: 1 serving (1 each) equals 314 calories, 13 g fat (6 g saturated fat), 52 mg cholesterol, 385 mg sodium, 29 g carbohydrate, 2 g fiber, 19 g protein.

Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.