Chicken Spaghetti Casserole
2 cans cooked chicken (You can use cooked chicken breasts or thighs, boneless)
12 ounces uncooked spaghetti
1 Tablespoon olive or vegetable oil
1 small onion, chopped
1 large zucchini squash, chopped
3 large cloves garlic, finely chopped
1 jar (26 oz.) Spicy red pepper pasta sauce
1 can (8 oz.) tomato sauce
1 can (2 1/4 oz.) sliced ripe olives, drained
1 teaspoon salt
1/2 teaspoon pepper
8 ounces (2 cups) shredded cheddar cheese
Non-stick cooking spray
Heat oven to 350 degrees F. Spray 13X9 inch baking pan with cooking spray.
Boil 3 quarts of water in a 5-quart pot and cook spaghetti according to package directions. Drain and set aside. Chop onion, zucchini and garlic.
Heat oil in large skillet over medium-high heat. Saute onion, zucchini & garlic about 5 minutes. ADD pasta sauce, tomato sauce, olives, salt & pepper. Bring to a boil, reduce heat and simmer 5 minutes. Layer half of spaghetti in the bottom of baking pan and top with half of chicken, half of sauce and half of cheese. Repeat layers with remaining ingredients.
Bake 25 minutes until hot and bubbly.
Have a great day!