Creamy Chicken Spaghetti

Total Time: 1 hr 25 mins Preparation Time: 40 mins Cook Time: 45 mins

Ingredients

• Servings: 10
• 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)

Recipe

• 1 saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
• 2 add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
• 3 place 1/2 of the spaghetti in a 10x15 inch dish.
• 4 top with half the meat sauce mixture.
• 5 sprinkle with 2 cups of mexican blend cheese.
• 6 repeat layer of spaghetti and meat sauce.
• 7 sprinkle with cheddar cheese then the parmesan cheese.
• 8 mix soups with milk and water and pour evenly over casserole.
• 9 sprinkle with paprika to garnish.
• 10 bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
• 11 enjoy with a salad and garlic french bread.