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
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Let's 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.