I cannot remember the last time I was so excited about a recipe! For some reason this pin for a baked spaghetti casserole caught my attention and I couldn't wait to make it. I actually made it two days in a row...once with a penne pasta for our weekly church potluck (I was also missing mushrooms and forgot the Tabasco sauce) and then for dinner Monday night using spaghetti noodles and adding in the mushrooms and hot sauce.
For the record while I am normally a penne over spaghetti noodle kind of gal this recipe is definitely better with angel hair. And the hot sauce is a definite must have ingredient although you could leave it out. There is just such a small amount though that I really encourage you to use it and keep it handy in case you want to add extra. I also added extra veggies because lately I really just like them.
It has all kinds of flavor and a creamy cheese sauce that mixes well with those vegetables. Another bonus is that it all comes together in one big skillet so clean up is relatively easy too.
What you'll need:
2 cups cooked and chopped chicken
1 package angel hair (or spaghetti noodle of your choice) cooked according to directions
2 cups sliced mushrooms
3/4 cup celery, chopped
1 medium onion, chopped
3 medium to large bell peppers, 1 each yellow, red, and orange, chopped
2 cans cream of mushroom soup
1 cup of milk
8 oz sharp cheddar cheese, shredded
4 oz colby jack cheese
1 tsp hot sauce of choice (I added 1 1/2 tsp and we still added a dash more when we made our plates.)
What you'll do:
Saute your veggies in 1 TBS of butter for about 4 minutes.
While they cook mix together the soup and milk and whisk until smooth.
Pour soup mixture into the vegetables.
Stir in the cheddar cheese until melted.
Season with hot sauce (also salt and pepper to taste)
Add in the pasta and mix well.
Pour into a 9x13 pan.
Sprinkle with the remaining cheese.
Bake at 350 degrees for 20 minutes or until bubbly and a lovely golden brown.
Titus 2 Tuesday Tuesday's Table