Easy & Tasty Spaghetti Casserole

March. The month that’s somewhere in the middle. One day feels like spring, the next feels like winter hasn’t finished with us yet. Lee Beth Dever shares this easy, crowd-pleasing comfort dish perfect for those in-between evenings.

Ingredients

• 1 green pepper, finely chopped
• 1 container fresh mushrooms, finely chopped
• ¾ sweet onion, finely chopped
• 3 tablespoons butter
• 4 baked chicken breasts (or rotisserie chicken), chopped
• 2 cans cream of mushroom soup
• 2 cans milk (use soup can to measure)
• Garlic powder, to taste
• Onion powder, to taste
• 1 can Rotel (medium), undrained
• ½ container Velveeta, cubed
• 24 ounces thin spaghetti noodles, cooked

Directions

1. Preheat oven to 325°.
2. In a large skillet, sauté green pepper, mushrooms, and onion in butter until tender.
3. Stir in chopped chicken.
4. Add cream of mushroom soup and milk.
5. Season with garlic powder and onion powder.
6. Stir in Rotel (don’t drain) & Velveeta. Heat until cheese melt and mixture is well combined.
7. Fold in cooked spaghetti noodles.
8. Transfer to a baking dish and bake until heated through.