Hearty Chicken Spaghetti Casserole

I was out of town the week this was made. I was on a work trip so Doug hosted a "bachelors dinner" for himself, Tyler, and another guy whose wife travels for work. Fairly simple ingredients, only the peppers were difficult to find and most of that was my blind eyes at the store.

• 8 oz uncooked spaghetti, broken into 3-inch pieces
• 3 cups cubed, cooked chicken
• 1 can (10.75 oz) condensed cream of chicken soup, undiluted
• 1 medium onion, chopped
• 1 cup 2 % milk
• 1 cup shredded sharp cheddar cheese, divided
• 1 cup shredded Swiss cheese, divided
• 1 can (4 oz) mushroom stems and pieces, drained
• 1/2 cup chopped roasted sweet red peppers
• 3 Tbsp mayonnaise
• 1 1/2 tsp steak seasoning
• 1/2 tsp 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 x 9 inch baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted; 5-10 minutes longer. 

Freeze option: cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through. 

Serves 6

Prep Time: 25 minutes

Total Time: 50 minutes

Recipe from Taste of Home