Creamy Chicken Spaghetti

Submitted by Nimz_

"This is so rich and creamy with a hint of spice that I think you will enjoy. I've been playing around with it for a couple of weeks and my DD says this is the best. Use a small rotisseri chicken from your grocery store to make this even easier. The flavor of the chicken really works in this recipe. This makes a lot and will not fit into a 9X13 inch pan. This freezes well and left overs are even better. Hope you enjoy."

 

• Ready In: 1hr 25mins
• Ingredients: 24
• Serves: 10-12

ingredients

• 4 -5 cups cooked chicken, cut into bite size pieces (I used a small rotisseri chicken and really like the flavor it adds)
• 1 cup yellow onion, chopped
• 1⁄2 cup red sweet bell pepper, chopped
• 1⁄2 cup green bell pepper, chopped
• 6 -8 garlic cloves, minced
• 1 tablespoon butter
• 2 (10 ounce) cans Rotel Tomatoes
• 1 (8 ounce) can tomato sauce
• 6 ounces sliced fresh mushrooms
• 1 (4 ounce) can sliced ripe olives, drained
• 1 1⁄2 tablespoons dried basil
• 1 1⁄2 tablespoons dried oregano
• 12 ounces spaghetti, cooked and drained and coated with a little
• olive oil, to prevent sticking
• 2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
• 1 1⁄4 cups shredded sharp cheddar cheese
• 1 cup parmesan cheese, shredded
• 1 (10 3/4 ounce) can cream of mushroom soup
• 1 (10 3/4 ounce) can cream of chicken soup
• 1 (10 3/4 ounce) can milk (use soup can)
• 1⁄4 cup water
• 1 teaspoon salt
• 1⁄8 teaspoon fresh ground pepper
• paprika (to garnish)

directions

1. Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
2. Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
3. Place 1/2 of the spaghetti in a 10x15 inch dish.
4. Top with half the meat sauce mixture.
5. Sprinkle with 2 cups of Mexican blend cheese.
6. Repeat layer of spaghetti and meat sauce.
7. Sprinkle with cheddar cheese then the parmesan cheese.
8. Mix soups with milk and water and pour evenly over casserole.
9. Sprinkle with paprika to garnish.
10. Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
11. Enjoy with a salad and garlic french bread.

Reviews

[ChamoritaMomma]

Awesome and yummy recipe....this is definitely a kid friendly recipe and a KEEPER! Thanks for sharing!

 

[argirl77]

Very yummy! My family loved it too!

 

[55tbird]

My favorite chicken spaghetti. Love the Rotel in it!

 

[Seven Wonders]

I decided to make this spur of the moment for company coming. I luckily had all the ingredients, except the "cream of" soups, so I whipped up a homemade version of that and threw everything else together. I was a little concerned initially, as this recipe has more ingredients in it than other similar recipes I've eaten in the past. But even as I was assembling it in the pan I could tell it was going to be good. I am NOT a fan of "cream of" dishes, but I liked this one, especially with the homemade soup I used. My family and friends all liked it and the kids ate well, except for the one who picked out all her mushrooms first...

 

[Gatorbek]

I've been making this using Recipe #277393 but not using "lite" ingredients - I just realized I never reviewed the actual recipe! LOVE this, don't change a thing! It's comfort food at it's best. It freezes well, reheats well... it's so versatile, I use it for potlucks, friends who have had babies or are sick or need a meal for whatever reason, and I keep one in the freezer just in case. Thanks, this is a staple in our house!