Ingredients
8 ounces uncooked spaghetti, broken into 3-inch pieces3 cups cubed cooked chicken1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted1 cup 2% milk1 medium onion, chopped1 cup shredded sharp cheddar cheese, divided1 cup shredded Swiss cheese, divided1 can (4 ounces) mushroom stems and pieces, drained1/2 cup chopped roasted sweet red peppers3 tablespoons mayonnaise1-1/2 teaspoons steak seasoning1/2 teaspoon dried basil
Preparation
Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil.
Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer.
