Chighetti (Chicken Spaghetti)

A great pot-luck dish that is sure to please. Leftovers are even better!

• Ready In: 1 hr
• Serves: 12
• Yields: 1 casserole

Ingredients

• 1 (1 1/4ounce) package  knorr creamy pesto sauce mix
• 1 (12 ounce) can fat-free evaporated milk or 12  ounces  fat-free half-and-half cream
• 12  ounces spaghetti, prepared according to package directions and drained
• 2  lbs  cooked chicken breasts, cubed
• 1 (12 ounce) bag  frozen onion and three pepper blend
• 1⁄2 cup  shredded cheese
• 1⁄4 cup  shredded cheese
•  cooking spray
•  salt and pepper

Directions

1. Preheat oven to 350°.
2. Spray a 9X13 baking dish with cooking spray.
3. In a very large bowl whisk together the seasoning mix and evaporated milk.
4. Then fold in the cooked spaghetti, chicken, frozen pepper & onion blend, 1/2 cup of the shredded cheese and salt and pepper.
5. Pour combined ingredients into the greased baking dish, top with aluminum foil.
6. Bake for 40 minutes.
7. Remove from oven, top with remaining 1/4 cup of shredded cheese.
8. Return to oven without the foil and bake an additional 5-10 minutes, watching closely, until topping is lightly browned.