CREAMY CHICKEN SPAGHETTI

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Creamy Chicken Spaghetti image

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

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)

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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