| Cuisine: Italian | Type: Main Course | Serves: 4 |
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Source:
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Various |
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Attributes:
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Comments:
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We had some leftover roasted chicken one evening and looked for a way to use it in an easy-to-make dish with ingredients we had on-hand. After some web searching, we found the basis of this recipe and modified to work with what we had. I'd suggest sautéing the onions for a bit so they don't have a raw flavor in the final dish. We also cut this in half for the two of us. |
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Serving Suggestions:
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Ingredients:
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8 oz. uncooked spaghetti, broken in half 3 cups cooked chicken, cubed 1 can cream of chicken soup, undiluted 1 cup milk 1 medium onion, chopped 1 cup shredded sharp cheddar cheese, divided 1 cup shredded Swiss cheese, divided 1 can (4 ounces) mushrooms stems and pieces, drained (we did not have these so reconstituted some mixed dried mushrooms instead) 1/2 cup roasted sweet red peppers, chopped 3 tbs. mayonnaise 1-1/2 tsp. steak seasoning (we were unsure if this meant A1 sauce, or something like McCormak's dried steak seasoning, so we used a bit of a homemade steak seasoning sprinkle as well as a few dashes of A1) 1/2 tsp. dried basil |
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Instructions:
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1. Cook the spaghetti according to package directions. 2. Meanwhile combine the chicken, soup, milk, onion, 1/2 cup of each of the cheeses, mushrooms, peppers, mayonnaise and steak seasoning and basil in a large bowl. 3. Drain the spaghetti. Add to the chicken mixture and toss to combine. Transfer to a greased casserole dish. Cover and bake at 350°F for 20-25 minutes. Uncover and sprinkle on the remaining cheeses. Bake uncovered until heated through and the cheese has melted, probably another 10 minutes. |
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2022-12-31