Ive had a couple request for this..Bobbie Freeman, here you go: Chicken Spaghetti *if you end up with leftover Turkey after Thanksgiving, it can be substituted for the Chicken *if you like artichoke hearts..throw them babies in! 7 ounces thin spaghetti (I like to use 1/2 spaghetti / rotini) 1 tablespoon salted butter 2 cups sliced mushrooms 1 medium onion, chopped 1/2 cup chopped celery 1/2 cup chopped green bell peppers 1/2 cup chopped red bell peppers 2 cans of cream of mushroom soup 2 cans of Rotel (1 mild 1 hot) 1 cup of milk 8 ounces sharp cheddar cheese 2 cups cooked, chopped chicken 1 teaspoon Tabasco sauce salt and pepper, to taste 1/2 cup shredded Monterey Jack cheese Directions: 1. Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray. 2. Cook pasta according to package directions, but only cook it until its al dente (you still want a little bite to it). Drain the pasta and set it aside. 3. Melt butter in a large, deep skillet over medium heat. Sauté chicken until theres no pink, Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, rotel, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top. 4. Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.
Posted on: Mon, 18 Nov 2013 20:26:18 +0000
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