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 sliced
1 c. H-E-B Shredded Italian Blend Cheese
Heat oven to 425°F. Spray a 9x13-inch baking pan with non-stick cooking spray; set asi
In a large mixing bowl, frozen vegetables, H-E-B Cream of Mushroom soup and thin sliced ch
icken. Toss ingredients to combine and season to taste with salt and black pepper. Cover
the bowl with plastic wrap and microwave on high power for 5 minutes and set aside.
Cook pasta according to package directions and drain. Combine the pasta and cream of mush
room mixture and evenly spread in the prepared baking dish.
Cover the chicken mushroom casserole with a sprayed foil sheet and bake for 20 minutes. R
emove the foil and top with the shredded cheese and serve.
No Nutritional Information Available