Chicken Spaghetti Casserole
8 ounces uncooked spaghetti, broken into 3-inch pieces
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 medium onion, chopped
1 cup 2% milk
1 cup (4 ounces) shredded sharp cheddar cheese, divided
1 cup (4 ounces) shredded Swiss cheese, divided
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped roasted sweet red peppers
3 tablespoons mayonnaise
1-1/2 teaspoons steak seasoning
1/2 teaspoon dried basil
Cook spaghetti according to package directions.
Meanwhile, in a large bowl, combine the chicken, soup, onion, milk, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
Drain spaghetti. Add to chicken mixture; toss to coat.
Transfer to a greased 13-in. x 9-in. baking dish.
Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake 5-10 minutes longer or until heated through and cheese is melted.