HEARTY CHICKEN SPAGHETTI CASSEROLE

8 oz uncooked spaghetti, broken into 3-inch pieces

3 cups cubed rotisserie chicken

1 can (10 1/4-oz) condensed cream of chicken soup, undiluted

1 cup 2% milk

1 med onion, chopped

1 cup shredded sharp cheddar cheese, divided

1 cup Swiss cheese divided

1 can (4-oz) mushroom stems and pieces, drained

1/2 cup chopped roasted sweet red peppers

3 tbsp mayonnaise

1 1/2 tsp steak seasoning

1/2 tsp dried basil

Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.

Drain spaghetti and add to the chicken mixture, toss to coat. Transfer to a greased 13x9-inch baking dish. Cover and bake at 350-degrees for 20 minutes. Uncover and sprinkle with the remaining cheeses. Bake until heated through and cheese is melted, 5 to 10 minutes longer.

Yield: 6 servings

file photo of this recipe