Prep 20 mins
Cook 30 mins
Made this tonight for the family and it was all thumbs up around the table. Very good, quick and easy to make and flavorful. This is a "Taste of Home Recipe." I'm going to write it exactly as written in the magazine, although I did make some minor changes that I will add here: Instead of spaghetti, I used Angel Hair Pasta, which is what we prefer in a dish like this. I used a sweet red pepper that was not roasted although I did chop and saute it along with the chopped onion, mushrooms and garlic. Garlic was not a listed ingredient in the original recipe, but I add it to almost everything. The recipe did not call for sauteeing the vegetables, but I usually do because I prefer to be certain that they are tender, not crisp to the bite. I'm not fond of biting into raw/crisp onions and peppers. I also feel that flavors blend better when sauteed together. I used a cheddar/jack cheese blend rather than sharp cheddar and Swiss cheeses only because it's what I had on hand. I'm sure that the this recipe would be wonderful as written, but I guarantee it's great with my changes as well. Enjoy!
- 8 ounces spaghetti, uncooked, broken into 3-inch pieces
- 3 cups cooked chicken, cubed
- 10 3⁄4 ounces condensed cream of chicken soup, undiluted
- 1 medium onion, chopped
- 1 cup 2% low-fat milk
- 4 ounces sharp cheddar cheese, shredded, divided
- 4 ounces swiss cheese, shredded, divided
- 4 ounces mushroom stems and pieces, drained
- 1⁄2 cup roasted sweet red pepper, chopped
- 3 tablespoons mayonnaise
- 1 1⁄2 teaspoons steak seasoning (Montreal Steak Seasoning was used)
- 1⁄2 teaspoon dried basil
- Cook spaghetti according to package directions.
- In large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning (I used Montreal Steak Seasoning) and basil.
- Drain spaghetti.
- Add to chicken mixture.
- Toss to coat.
- Transfer to a greased or nonstick sprayed 13 inch x 9 inch baking dish.
- Cover and bake at 350 degrees for 20 minutes.
- Uncover and sprinkle with remaining cheeses.
- Bake an additional 5-10 minutes longer or until heated through and cheese is melted.
- Note: Montreal Steak Seasoning is the steak seasoning that was used in th recipe.