Chicken Spaghetti Casserole
"This is a delicious alternative to the usual spaghetti dish. I serve it often for my family, guests and potlucks. No matter how much I prepare, there's not a single bit left." - Jean McCorlew, Gainesville
1 boneless chicken breast, baked and cut into bite-size pieces
1 bell pepper, diced
1 large onion, diced
1 10.5 oz. can cream of chicken soup, undiluted
2/3 cup of milk
3 Roma tomatoes, seeded and diced
1 tbsp. onion powder
1 tbsp. vegetable oil
2 cups shredded cheese, divided (recommend: combination of Italian blend and mozzarella)
1 16 oz. bag Italian vermicelli, broken in 2-inch pieces
Preheat oven to 350 degrees. In a pan, sauté bell pepper and onion with vegetable oil until soft. Combine chicken, bell pepper, onion, milk and tomatoes to pan. Add garlic powder and onion powder. Mix.
Prepare vermicelli as directed and drain. Add to mixture. Spread half of the mixture in a large casserole dish and sprinkle with 1 cup of cheese. Spread the other half of the mixture on top of the cheese and sprinkle with remaining cheese. Bake covered for 20 minutes. Uncover and bake another 10 minutes until cheese is melted and top is lightly browned.
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