Creamy Chicken Spaghetti
photo by mersaydees
- Ready In:
- 1hr 25mins
- Ingredients:
- 24
- Serves:
-
10
ingredients
- 946.36-1182.95 ml cooked chicken, cut into bite size pieces (I used a small rotisseri chicken and really like the flavor it adds)
- 236.59 ml yellow onion, chopped
- 118.29 ml red sweet bell pepper, chopped
- 118.29 ml green bell pepper, chopped
- 6-8 garlic cloves, minced
- 14.79 ml butter
- 2 (566.99 g) can Rotel Tomatoes
- 226.79 g can tomato sauce
- 170.09 g sliced fresh mushrooms
- 113.39 g can sliced ripe olives, drained
- 22.18 ml dried basil
- 22.18 ml dried oregano
- 340.19 g spaghetti, cooked and drained and coated with a little
- olive oil, to prevent sticking
- 473.18 ml shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
- 295.73 ml shredded sharp cheddar cheese
- 236.59 ml parmesan cheese, shredded
- 304.75 g can cream of mushroom soup
- 304.75 g can cream of chicken soup
- 304.75 g can milk (use soup can)
- 59.14 ml water
- 4.92 ml salt
- 0.61 ml fresh ground pepper
- paprika (to garnish)
directions
- Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
- Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
- Place 1/2 of the spaghetti in a 10x15 inch dish.
- Top with half the meat sauce mixture.
- Sprinkle with 2 cups of Mexican blend cheese.
- Repeat layer of spaghetti and meat sauce.
- Sprinkle with cheddar cheese then the parmesan cheese.
- Mix soups with milk and water and pour evenly over casserole.
- Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
- Enjoy with a salad and garlic french bread.
Reviews
-
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...
-
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!
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RECIPE SUBMITTED BY
Nimz_
United States
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