A few weeks ago at my son’s family birthday party I received a present. My husband’s grandfather likes to cook and knows that I like to cook. From time to time he’ll send me recipes and this time he gave me an entire cookbook. Nothing fancy, just one of those small, comb-bound books that he found somewhere. This one says it’s a collection of “over 250 recipes from Home Economics Teachers” and the focus is all things Southwest or TexMex in flavors.
Then a week or so later I was looking for a recipe. I wanted some sort of a casserole that I could make ahead and just pop in the oven when the day started getting busy. Thanks to some Home Economics teacher from the 1990s at Temecula Valley High School – I found a new recipe for just that. It will definitely be part of my regular rotation and that means I’m sharing it with you too. Enjoy!
Chicken Spaghetti Casserole
1 box of thin spaghetti
1 TB cooking oil
1 medium onion, diced
1 bell pepper, diced
1 small package of mushrooms, diced
1 (10 oz) can of RoTel (or any tomatoes w/green chiles)
2 (10 oz) cans of cream of chicken soup
2 chicken breasts, cooked and chopped. You could also use a rotisserie chicken to save some time.
2 cups shredded cheddar cheese
1. Cook pasta according to box directions.
2. In a large skillet at medium high, heat your oil and saute the onion, bell pepper and mushrooms for 3-4 minutes. Stir in RoTel, soup and chicken, reduce heat and let simmer for 10 minutes.
3. In a large bowl combine the noodles and chicken mixture with one cup of the shredded cheese. Pour into a greased 9×13 baking dish. Top with remaining cheese and bake at 350 for 1 hour.