Easy Peasy Chicken 'Sgaphetti'

Yep, you read that right.  Try saying that 5 times fast...impossible for an adult but definitely do-able for an almost 3 year old, go figure.  Declan dubbed this spaghetti dish as 'sgaphetti' and I just thought it was so darn cute that I'd just call it that...with my own cutesy 'easy peasy' on the front, because that's how I describe things.  I'm silly like that.  So, I've been looking for a yummy and easy chicken spaghetti dish and couldn't find one that had that perfect flavor so....I just looked up a whole bunch on Pinterest, took a little here and there from certain recipes and came up with my own and VOILA - Easy Peasy Chicken Sgaphetti was created!  It's cheesy, it's creamy, it's carby and it's extra chicken-y.  It's everything you hoped and dreamed chicken spaghetti could ever be.  Not that I dream about chicken spaghetti - that would be weird...right?  You could freeze this dish quite easily or split it into two dishes and take one to your neighbor, grandmother or your dear friend who bakes those mouth watering cookies that make you wish you had on your stretchy pants.  Maybe if you take your dear friend a chicken spaghetti casserole she will give you some of those cookies.  Baked goods seal the deal in a friendship...they can make a 'dear' friends become your 'bosom' friend.  (Thank you Anne of Green Gables for making me long for a bosom friend).  Anyway, this dish makes enough to feed approximately 6 people or 3 if your husband is in a ravenous state and suddenly grew an extra stomach while at work.  Hey, it happens.  At least it does at our house.  And now I shall go bake some cookies.


What's in it:
1 Rotisserie chicken - picked apart and all chicken morsels set aside
1 pkg spaghetti pasta, broken in half - cooked al dente
1 can cream of chicken soup
1 can cheese soup OR 1 can broccoli cheese soup, gotta be honest the broccoli cheese soup MADE this dish SO scrumptious and it's what I prefer, but hey, some peeps don't like it.
1/2 red bell pepper (chopped)
1/2 white onion (chopped)
8 (or more) oz. fresh sliced mushrooms
1 tbsp. butter
drizzle olive oil
2 cups shredded cheddar cheese
1/2 cup monterrey jack cheese
1/4 tsp. season salt
pinch of pepper

Here's how it's done:
Heat olive oil and butter in a pan, throw in your peppers, onions and mushrooms.  Saute until soft or about 5-6 min.  Throw everything together into a big mixing bowl, reserving 1 cup of the cheddar cheese for the top.  Butter a 13x9 inch casserole dish and pour on over, even out with a spatula, take a taste too because it's delish.  Sprinkle on the cheese and bake at 350 for 30 min.  Eat with a crisp salad and some garlic bread.  And some wine.  Now your fancy.

Enjoy!