Ingredients:
8 oz. uncooked spaghetti, broken into 3-inch pieces
3 c. cubed cooked chicken
1 can (10 3/4 ounces) condensed cream of chicken soup, undiluted
1 medium onion, chopped
1 cup 2% milk
1 cup (4 oz.) shredded sharp cheddar cheese, divided
1 cup (4 oz.) shredded Swiss cheese, divided
1 can (4 oz.) mushroom stems and pieces, drained
1/2 c. chopped roasted sweet red peppers
3 Tbsp. mayonnaise
1 1/2 tsp. steak seasoning
1/2 tsp. dried basil
Directions:
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.
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 9x13 baking dish. Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until heated through and cheese is melted.
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