4 ounce chiles green drained chopped old el paso® canned (such as )
14 ounce canned tomatoes diced drained canned
0.3 teaspoon cayenne pepper
1 cup celery chopped
1 cup chicken broth
3.5 cups meat from a rotisserie chicken cooked chopped
21.5 ounce cream of mushroom soup canned
3 cups mushrooms fresh sliced
8 servings salt and ground pepper black to taste
1 cup onion chopped
0.8 cup panko bread crumbs
1 teaspoon lawry's seasoned salt
2 cups sharp cheddar cheese shredded white
0.5 cup cup heavy whipping cream sour
16 ounce pasta like spaghetti
Equipment
bowl
frying pan
oven
pot
baking pan
Directions
Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes.
Drain.
Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture.
Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
