Baked Chicken Spaghetti

 

Ingredients

1 CAN MUSHROOM SOUP

                           
1 CAN MUSHROOMS

1 CAN BLACK OLIVES (DRAINED)

1 ONION (CHOPPED)

2 CUPS SHREDDED MOZERELLA

1 BELL PEPPER (CHOPPED)

1 CUP SHREDDED PARMESAN

      
1 JAR RAGU (GARDEN)

12 OUNCES SPAGHETTI (COOKED, DRAINED)

    
1 TEASPOON OREGANO

       1 BOX TYSON (DICED CHICKEN)

           
1 CAN TOMATOES

         1 TEASPOON BUTTER           

1 CAN ROTEL

Directions
SAUTE CHICKEN, ONION, PEPPER, BUTTER, OREGANO, AND SALT/PEPPER.

ADD TOMATOES, ROTELS, MUSHROOMS, AND OLIVES.

ONCE ALL VEGETABLES ARE TENDER, ADD RAGU AND MUSHROOM SOUP.

MIX SAUCE AND NOODLES IN A CASSEROLE  DISH.

TOP WITH CHEESE.

COVER WITH ALUMINUM FOIL.

BAKE AT 350 DEGREES FOR 35 TO 40 MINUTES.

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