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.
Provided by Nimz_
Categories One Dish Meal
Time 1h25m
Yield 10-12 serving(s)
Number Of Ingredients 24
Steps:
- 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.
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