Creamy Chicken Spaghetti Casserole
Makes:
8 - 12 servings
Total Time:
1 hr 15 min
Submitted by:
Category:
Dinner Entrees
Sub Category: Chicken & Turkey Entrees
what you need
- 1 cup yellow onions
- 1/2 cup red sweet bell pepper
- 1/2 cup green pepper
- 6-8 fresh garlic cloves
- 1 Tbsp. butter
- 2 cans Ro*Tel tomatoes (original)
- 1 can (8 oz.) tomato sauce
- 8 ounces fresh mushrooms
- 1 can (4 oz.) ripe olives, drained
- 4-5 cups cooked chicken
- 1 1/2 Tbsp. dried basil
- 1 1/2 Tbsp. dried oregano
- 1 tsp. salt
- 1/8 tsp. pepper
- 12 ounces spaghetti, cooked and drained and coated with a little olive oil, to prevent sticking
- 2 cups shredded Mexican blend cheese
- 1 1/4 cups sharp cheddar cheese
- 1 cup parmesan cheese, shredded
- 1 can cream of chicken soup
- 1 can cream of mushroom soup
- 1 soup can of whole milk
make it
Saute onion, peppers, and garlic in butter over medium heat. Add Ro*Tel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 15 minutes.
Place 1/2 of the spaghetti in a 10x15 glass dish. Top with half the meat sauce mixture. Sprinkle with Mexican cheese. Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the parmesan cheese. Mix soups with the milk and pour evenly over the casserole.
Bake uncovered at 350°F for about 35-45 min.
Notes
To shorten prep time purchase a rotisserie chicken.
I also add some green olives and a few splashes of Frank’s hot sauce to the meat mixture when I add the other olives to simmer.
Great recipe for a larger group.
