Chicken Spaghetti Casserole

• 8 ounces uncooked spaghetti
• 1 cup ricotta cheese
• 1 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
• 1 jar (4-1/2 ounces) sliced mushrooms, drained
• 4 breaded fully cooked chicken patties

1. Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms.
2. Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; top with cheese mixture.
3. Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350u0b0 for 40-45 minutes or until bubbly.

spaghetti, ricotta cheese, mozzarella cheese, parmesan cheese, italian seasoning, garlic, spaghetti sauce, italian diced tomatoes, mushrooms, fully cooked chicken patties

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