CHICKEN SPAGHETTI BAKE

Chicken Spaghetti Bake image

This casserole is always a hit at church and anywhere else I serve it. For variety, I sometimes substitute different cheeses, spiral pasta or cooked turkey for the chicken.-Renee Quintero, Mission, Texas

Provided by Taste of Home

Categories Dinner

Time 1h45m

Yield 3 casseroles (10-12 servings each).

Number Of Ingredients 12

Ingredients

3 packages (two 16 ounces, one 7 ounces) thin spaghetti
1/2 cup olive oil, divided
2 large onions, chopped
2 large green peppers, chopped
3 medium zucchini, thinly sliced
6 to 8 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
3 cans (8 ounces each) tomato sauce
1 can (7 ounces) sliced ripe olives, drained
9 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 cups shredded cheddar cheese

Steps:

Cook spaghetti according to package directions; rinse and drain. Toss with 1/4 cup oil; set aside. , Meanwhile, in a Dutch oven, saute the onions, green peppers and zucchini in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the spaghetti sauce, tomato sauce and olives; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken and soup., Place 2-1/4 cups spaghetti each in three greased 13x9-in. baking dishes. Top each with 4 cups sauce and 1 cup cheese. Layer with 2-1/4 cups spaghetti and 2 cups sauce. , Cover and bake at 350° for 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 314 calories, Fat 13g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 385mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.