This easy chicken and spaghetti casserole
is a real family pleaser. It's also great with leftover turkey,
too!
Chicken Spaghetti
Casserole
- 2 to 3 cups chopped cooked chicken
- 8 ounces spaghetti, broken into pieces,
cooked according to package directions
- 1/4 cup chopped green bell pepper
- 1/2 cup chopped onion
- 1 (10.75-ounce) can condensed cream of
mushroom soup
- 1/4 cup dry white wine
- 2 cups shredded Monterey Jack cheese
- Salt and pepper to taste
- Preheat oven to 350°F (175°C). Grease
a 13 x 9 x 2-inch baking pan; set aside.
- In a large bowl combine the chicken, cooked
spaghetti, bell pepper, onion, soup, wine and 1
cup of the cheese. Season with salt and pepper.
- Spread mixture into prepared baking pan
and bake for 30 minutes.
- Sprinkle remaining cup of cheese on top
and bake for another 15 minutes.
Makes 6 servings.
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