Chicken Spaghetti Casserole

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Chicken Spaghetti Casserole

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.

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