This recipe has a few veggies in it. I try my best to sneak other veggies in so that my kids will get the healthy kick that they need for their growing bodies. Another reason why I love this casserole is that if you have veggies that you need to use then, through them in this casserole. I will sometimes cut up zucchini or squash and put that into this dish. Very delicious might I add. Oh! I almost forgot mushrooms. I know that not everyone likes mushrooms, but if you and your family are mushroom lovers then, you must put them in! This is definitely a recipe that you can design around your families taste buds.
Check out what our friends from The Cookin Chicks have to say about this:
“My kids go crazy over it, it is amazing reheated the next day, and a real crowd pleaser.”
This casserole will make enough to feed an army, but if you have leftovers they taste great the next day!
Ingredients
- 2 cups chicken breast, cooked and shredded
- 1 lb Miller’s spaghetti pasta, broken into smaller pieces
- 2 cups Kraft cheddar cheese, shredded, divided
- 1 red pepper, diced
- 1 green pepper, diced
- 1 onion, diced
- 2 tsp McCormick’s seasoned salt
- 1/2 tsp McCormick’s ground chipotle pepper
- 1/2 tsp McCormick’s ground black pepper
- 1 tsp McCormick’s garlic powder
- 2 cans Campbell’s cream of chicken soup
- 2 cups Swanson chicken broth
Instructions
- In a medium pot, cook spaghetti until al dente. Drain water.
- In a large bowl, add the cooked chicken, spaghetti, 1 cup cheddar cheese, diced peppers, onion, seasoned salt, ground chipotle pepper, black pepper, garlic powder, and cream of mushroom soup.
- Once combined, slowly pour in the chicken broth and mix until well incorporated.
- Pour pasta mixture into a 9 x 13 baking pan.
- Sprinkle remaining 1 cup cheddar cheese on top of pasta evenly.
- Bake in preheated oven, 350, for about 35 minutes.
- Remove from oven and serve!!
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Quick Tip: Serve with garlic toast.
Thanks again to The Cookin Chicks for this amazing recipe.
