Spaghetti Alfredo Chicken Bake

• 1 12 Oz frozen bag of 3 pepper & onion mix
• 8 boneless skinless chicken tenders
• 2 jars alfredo sauce of choice ( I use bertolli)
• 1 tsp oregano
• 1 garlic salt to taste
• 1 pepper to taste
• 1 Montreal chicken seasoning to taste
• 1 pinch Montreal steak seasoning
• 1 bag of spaghetti noodles
• 6 slice butter
• 1 tbsp cooking oil
• 1 cup panko bread crumbs
• 1/2 cup Italian bread crumbs
• 3 tbsp melted butter

1. Boil some water in a large pot add a pinch of salt, when it comes to a boil add in your spaghetti noodles, stir cook for 9-11 minutes.
2. Turn off and drain.
3. Do not rinse.
4. Start by dicing chicken into small pieces, cook with 1tbspn of cooking oil add all seasonings to taste.
5. When done add in peppers cook another 3-5 minutes, now add in your sauce cooking on low for about 15minutes, taste for seasonings, set aside
6. Add a little sauce to a casserole dish, now layer in noodles, top with some alfredo mix, top with another layer of noodles and more sauce.
7. Once completed with step #3 dice your tabs of butter into hales top around casserole dish.
8. Now mix together panko and bread crumbs, add your melted butter mix together.
9. Top your casserole dishes bake @375 for 15-20minutes till golden on top.Enjoy

pepper, chicken tenders, alfredo sauce, oregano, garlic, pepper, chicken seasoning, noodles, butter, cooking oil, bread crumbs, italian bread crumbs, butter

Taken from cookpad.com/us/recipes/364100-spaghetti-alfredo-chicken-bake (may not work)