Chicken Spaghetti Bake

• 3 packages (two 16 ounces, one 7 ounces) thin spaghetti
• 1/2 cup olive oil, divided
• 2 large onions, chopped
• 2 large green peppers, chopped
• 3 medium zucchini, thinly sliced
• 6 to 8 garlic cloves, minced
• 3 jars (26 ounces each) spaghetti sauce
• 3 cans (8 ounces each) tomato sauce
• 1 can (7 ounces) sliced ripe olives, drained
• 9 cups cubed cooked chicken
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 6 cups shredded cheddar cheese

1. Cook spaghetti according to package directions; rinse and drain. Toss with 1/4 cup oil; set aside.
2. Meanwhile, in a Dutch oven, saute the onions, green peppers and zucchini in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the spaghetti sauce, tomato sauce and olives; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken and soup.
3. Place 2-1/4 cups spaghetti each in three greased 13x9-in. baking dishes. Top each with 4 cups sauce and 1 cup cheese. Layer with 2-1/4 cups spaghetti and 2 cups sauce.
4. Cover and bake at 350u0b0 for 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

thin spaghetti, olive oil, onions, green peppers, zucchini, garlic, spaghetti sauce, tomato sauce, olives, chicken, condensed cream, cheddar cheese

Taken from www.tasteofhome.com/recipes/chicken-spaghetti-bake/ (may not work)