Chicken Spaghetti Bake

Name: Chicken Spaghetti Bake
Ingredients: 3 packages (two 16 ounces, one 7 ounces) thin spaghetti; 1/2 cup olive oil, divided; 2 large onions, chopped; 2 large green peppers, chopped; 3 medium zucchini, thinly sliced; 6 to 8 garlic cloves, minced; 3 jars (26 ounces each) spaghetti sauce; 3 cans (8 ounces each) tomato sauce; 1 can (7 ounces) sliced ripe olives, drained; 9 cups cubed cooked chicken; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 6 cups shredded cheddar cheese

12 ingredients

4 steps

Ingredients

3 packages (two 16 ounces, one 7 ounces) thin spaghetti
1/2 cup olive oil, divided
2 large onions, chopped
2 large green peppers, chopped
3 medium zucchini, thinly sliced
6 to 8 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
3 cans (8 ounces each) tomato sauce
1 can (7 ounces) sliced ripe olives, drained
9 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 cups shredded cheddar cheese

Directions

1

Cook spaghetti according to package directions; rinse and drain. Toss with 1/4 cup oil; set aside.
2

Meanwhile, in a Dutch oven, saute the onions, green peppers and zucchini in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the spaghetti sauce, tomato sauce and olives; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken and soup.
3

Place 2-1/4 cups spaghetti each in three greased 13x9-in. baking dishes. Top each with 4 cups sauce and 1 cup cheese. Layer with 2-1/4 cups spaghetti and 2 cups sauce.
4

Cover and bake at 350° for 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.