Ingredients
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1/2 tablespoon butter
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1/4 cup chopped onion
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4 garlic cloves, minced
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2 cups cooked chicken, cut into bite size pieces
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2 ounces fresh mushrooms, sliced
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1 (10 ounce) can chopped tomatoes
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4 ounces tomato sauce
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1 tablespoon italian seasoning
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1/2 teaspoon salt
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1/2 teaspoon black pepper
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6 ounces spaghetti, cooked
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1/2 cup Mexican blend cheese, shredded
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1/2 cup fat-free parmesan cheese, shredded
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1 (10 3/4 ounce) can Campbell's Cream of Chicken Soup
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1 cup 2% low-fat milk
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1/2 teaspoon paprika
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1/4 cup chopped green bell pepper
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1/2 cup reduced-fat sharp cheddar cheese, shredded
Instructions
- In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.
- Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.
- Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.
- Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.
- Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.
- Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.