LOADED CHICKEN SPAGHETTI CASSEROLE



8 oz. spaghetti
1 tablespoon butter
1 cup mushrooms, sliced
1 medium onion, chopped
½ cup tomato, chopped
½ cup zucchini, chopped
½ cup red bell pepper, chopped
1 can (10.75-oz.) 08% fat-free cream of mushroom soup
1 cup low-fat milk
8-oz. shredded Cheddar cheese (reduced-fat cheese
2 cups cooked chopped chicken
Salt and pepper, to taste
½ teaspoon oregano


1. Preheat oven to 350 degrees.

2. Spray a large casserole dish with nonstick spray.

3. Cook the pasta according to package directions, but only cook it until al dente. Drain the pasta and set aside.

4. Melt butter in a large skillet over medium heat. Add mushrooms, onion, zucchini, tomato and bell pepper.

5. Cook until vegetables have softened, about 5 minutes. In a medium bowl, mix milk and soup until combined.

6. Add this mixture to the vegetables in the pan. Stir in Cheddar cheese and continue to heat the mixture until cheese has melted and the sauce is smooth.

7. Add in chicken, pasta and seasonings. Pour the mixture into the prepared casserole dish. Sprinkle more Cheddar cheese on top (as desired).

8. Bake for 35-40 minutes. or until the casserole is bubbly and golden brown.

Yield: 4 servings.