Chicken and Spaghetti Casserole

If you've tried my husband's recipe for Spaghetti Casserole, (crock pot style), you know how good it is, and how it can feed a crowd.  I decided to try to freshen it up and also cut down the portion size, (so it was more family-size).  Here is my version.

You will need:
4 to 6 ounces of spaghetti
1 Tab butter
1 cup sliced mushrooms
1/2 medium onion, chopped
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup red bell pepper, chopped
1 can cream of mushroom soup
1/2 cup milk
1 cup cooked chicken, chopped
salt and pepper to taste
1/2 cup shredded cheese blend

Preheat the oven to 350 degrees
Spray a 9 X 13 baking dish with nonstick spray

Chop your chicken, peppers, mushroom, celery, and onion.

Start your spaghetti cooking in a salted water.  Cook the spaghetti until it is al' dente.  Drain and set aside.

You can use whatever kind of spaghetti you want, I like to use the thin spaghetti.

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

Add the peppers, onions, celery, and mushrooms.  Cook until the vegetables have softened, (about 4 or 5 minutes). Remember to salt and pepper your vegetables to taste, (I use about 1 teaspoon of salt and 1/2 teaspoon of pepper).

In a medium bowl, combine the soup and milk.  Stir until smooth.

Add in almost 3/4 of the cheese, (I save about a handful for the top).  Stir in the cheese until combined.

You can use whatever kind of blended cheese you like.  You can even use just cheddar.  I like to use a Monterey Jack cheese blend.

 Pour the cheese and soup mixture over the cooked vegetables..  Continue to cook until the cheese has melted and the sauce is smooth and starts to thicken.

Add in the chicken and stir until combined throughout.

Make sure to taste the sauce for seasoning.  Does it need a little more salt or pepper?  If so stir a little more in.

Stir in the spaghetti.  Make sure to combine it in well.

Pour the mixture into the prepared baking dish.   You can also use any type of casserole dish, (as long as it will hold about 2 quarts.  Sometimes I bake this in a round or oval casserole dish).

Sprinkle the remaining cheese on top.  Bake for about 35 minutes, (or until the casserole is hot, bubbly, and golden brown).

 Remove from oven and allow to cool for 5 minutes before serving.

And you have my version of chicken and spaghetti casserole.  A complete meal, just add a green salad.  I smells wonderful, it's filling, and it tastes wonderful with the fresh vegetables.  It's a great way to use up leftover chicken.  And of course cheese makes everything taste great.