Hearty Chicken Spaghetti Casserole
TOTAL TIME: Prep: 25 min. Bake: 25 min.
YIELD: 6 servings.
This creamy, cheesy casserole is so hearty that second helpings are a must! —Lynne German, Woodland Hills, California
Ingredients
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8 ounces uncooked spaghetti, broken into 3-inch pieces
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3 cups cubed cooked chicken
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1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
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1 cup 2% milk
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1 medium onion, chopped
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1 cup shredded sharp cheddar cheese, divided
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1 cup shredded Swiss cheese, divided
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1 can (4 ounces) mushroom stems and pieces, drained
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1/2 cup chopped roasted sweet red peppers
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3 tablespoons mayonnaise
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1-1/2 teaspoons steak seasoning
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1/2 teaspoon dried basil
Directions
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1.
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
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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.
Nutrition Facts
1-1/3 cups: 549 calories, 25g fat (11g saturated fat), 109mg cholesterol, 957mg sodium, 40g carbohydrate (6g sugars, 2g fiber), 38g protein.
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