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Export 15 ingredients for grocery delivery
Step 1
Bring a Dutch oven filled with water to a boil over high heat. Add pasta and cook according to package directions; drain.
Step 2
Preheat oven to 350°F. Lightly coat a 9-by-13-inch baking dish with cooking spray.
Step 3
Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add onion; cook, stirring occasionally, until softened, about 3 minutes. Add bell pepper; cook, stirring occasionally, until softened, about 2 minutes. Transfer the vegetable mixture to a plate. Do not wipe the pot clean.
Step 4
Heat 1 tablespoon oil in the Dutch oven over medium-high heat. Add mushrooms; cook, stirring occasionally, until the mushrooms are browned on the edges and have released their water, 5 to 8 minutes. Return the onion and bell pepper to the pot. Stir in broth, soup, mayonnaise, Cheddar, fontina, hot sauce, 1/4 teaspoon paprika and pepper. Remove from heat; add chicken and the spaghetti, stirring until just combined. Pour the mixture into the prepared baking dish.
Step 5
Combine panko and the remaining 1 tablespoon oil and 1/4 teaspoon paprika in a small bowl. Sprinkle evenly over the casserole. Bake until bubbling on the edges, about 30 minutes. Let stand for 15 to 20 minutes before serving.
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