Chicken Mushroom Spaghetti Casserole
1/2 pkg. (8 oz.) H-E-B Thin Spaghetti
1 bag (16 oz.) H-E-B Frozen Meditereanan Vegetables
1 bag (16 oz.) H-E-B Cream of Mushroom Soup
3 frozen Hill Country Fare Boneless Skinless Chicken Breast, thin slic
1 c. H-E-B Shredded Italian Blend Cheese
Heat oven to 425°F. Spray a 9x13-inch baking pan with non-stick co
oking spray; set aside.
In a large mixing bowl, frozen vegetables, H-E-B Cream of Mushroom sou
p and thin sliced chicken. Toss ingredients to combine and season to
taste with salt and black pepper. Cover the bowl with plastic wrap an
d microwave on high power for 5 minutes and set aside.
Cook pasta according to package directions and drain. Combine the pas
ta and cream of mushroom mixture and evenly spread in the prepared bak
Cover the chicken mushroom casserole with a sprayed foil sheet and bak
e for 20 minutes. Remove the foil and top with the shredded cheese an