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Chicken Spaghetti Casserole

Chicken Spaghetti Casserole
This gooey casserole is so hearty and homey, second helpings are a must! Lynne German — Cumming, Georgia
6 ServingsPrep: 25 min. Bake: 25 min.

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

  • 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-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.
© Taste of Home 2013

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Chicken Spaghetti Casserole (continued)

Nutrition Facts: 1-1/3 cups equals 549 calories, 25 g fat (11 g saturated fat), 109 mg cholesterol, 957 mg sodium, 40 g carbohydrate, 2 g fiber, 38 g protein.
© Taste of Home 2013