Cheesy Chicken Spaghetti Casserole

This isn't my normal kind of recipe.

But, every once in a while...you gotta step out.

And, I did.

And, it was yummy.

And, it was even better the SECOND day!

That being said...throw this thing together the night before & let it get down...

May I present...

Cheesy Chicken Spaghetti Casserole

or, as I like to call it

"Take a Chance on this Chick" Casserole

Shopping List

9 oz of Spaghetti 

(I used Angel Hair...because I prefer it)

 Onion (1 cup diced)

Garlic (3 cloves minced or 1 tablespoon)

2 cans of tomatoes

(I used the fire-roasted)

Worcestershire sauce (1 tablespoon)

dried Italian Seasoning (2 teaspoons)

Salt (1/4 teaspoon)

Cheddar Cheese (2cups grated)

Chicken (3 cups cooked & diced)

Dice 1 cup of onion & mince 3 cloves of garlic.

Saute for about 5 minutes in a non-stick pan sprayed with cooking spray. 

At this point, you should cook your pasta as well.

 Add tomatoes, Worcestershire sauce, seasoning & salt. 

Reduce your heat & let simmer for 10 minutes.

While the mixture was simmering, I grated my Cheddar cheese.  You'll need 2 cups.  

You can buy it shredded.  I'm just weird & think it tastes better if I grate it myself.

Add 1 cup of the cheese, your spaghetti & 3 cups of cooked diced chicken.  

Stir until cheese is melted.

Spoon into a 9X13 casserole dish.

Sprinkle with remaining 1 cup of cheese.

If you are making this the night before, do NOT top with cheese.  

Just simply wrap the dish & refrigerate.

Bake at 350 for 15 minutes if serving immediately

Or, for 25-30 minutes if you made the casserole the evening before.

"Tweaks"

For those blessed with non-picky eaters, I would consider the following:

chopped black olives

mushrooms

green peppers

However, it's delicious just the way it is!

Recipe Credit:  my recipes//Oxmoor House 2003