Chicken Spaghetti Casserole

Cook the thin spaghetti according to package instructions until al dente.

In a large skillet, melt the salted butter over medium heat.

Add the sliced mushrooms, chopped onion, chopped celery, and chopped green bell peppers to the skillet. Sauté until the vegetables are tender.

In a large mixing bowl, combine the cooked spaghetti, sautéed vegetables, cream of mushroom soup, nonfat milk, sharp cheddar cheese, chopped cooked chicken breast, Tabasco sauce, salt, and pepper. Mix well.

Transfer the mixture to a greased casserole dish and top with shredded Monterey Jack cheese.

Bake in the oven at 350°F until bubbly and golden brown, about 30-40 minutes.

Spice Level:

Dietary