Get ready for some mouth-watering flavor with this wonderful casserole. Your family is sure to request a repeat of this delicious dinner.
2 tablespoons butter or margarine
4 boneless, skinless chicken breast halves, cut into bite size chunks
1-(6.5 oz.) can sliced mushrooms, drained
1-(4 oz.) can pimentos
1 medium onion, chopped
1/4 cup green bell pepper, chopped
1 (12 oz.) can evaporated milk
1-(10.5 oz.) can cream of chicken soup
2 cups cheddar cheese, grated
1 cup grated Parmesan cheese, divided
1 (8 oz) box spaghetti, cooked.
1. Cook spaghetti according to package directions; drain and set aside.
2. In a large skillet over medium heat, melt butter. Add chicken and cook until no longer pink. Add mushrooms, pimentos, onion and green peppers. Cook until onions and green peppers are tender.
3. In a separate bowl, combine evaporated milk, soup, 1-1/2 cups of the cheddar cheese and 1/2 cup of the Parmesan cheese. Add to the chicken mixture and blend well.
4. Stir in cooked spaghetti. Transfer mixture to a 13×9-inch (3-quart) casserole. Sprinkle with the remaining 1/2 cup cheddar cheese and 1/2 cup Parmesan cheese. Bake uncovered at 325 degrees F for 25 minutes. Makes 6 servings.