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"Those who forget the pasta are condemned to reheat it."--Unknown

Chicken Spaghetti Casserole Recipe

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This recipe for Chicken Spaghetti Casserole is from Brown Family Cookbook - 2nd Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
7 oz. thin spaghetti
1 tbsp. butter
2 c. sliced mushrooms
1 medium onion, chopped
1/2 c. chopped celery
1/2 c. chopped green bell pepper
1/2 c. chopped red bell pepper
2 cans cream of mushroom soup regular or fat-free
1 c. milk
1 8 oz bag sharp cheddar cheese
2 c. chopped cooked chicken
1 tsp. tabasco sauce
salt and pepper to taste
1/2 c. shredded monterey jack cheese
Directions:
Directions:
Preheat oven to 350º. Spray a 9 x 13 casserole dish with non stick cooking spray. Cook pasta according to package directions, but only cook it until it's al dente. Drain pasta and set it aside. Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4-5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta, tabasco sauce, and season with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle jack cheese on top. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

 

 

 

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