xiaoxl/recipe_data huggingface dataset:
Pineapple Upside-Down Cake II
Category: desserts
By Nina

This recipe was given to me by a good friend in Hawaii. She always uses fresh pineapple, the end product is delicious.  Very yummy served with ice cream or whipped cream as an accompaniment.

Ingredients:
½ cup unsalted butter, melted
⅔ cup packed brown sugar
3 cups fresh pineapple - peeled, cored and cut into 1 inch chunks
1 ½ cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ cup unsalted butter, softened
⅔ cup white sugar
2  eggs
1 teaspoon vanilla extract
¾ cup milk

Directions:
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl stir together the melted butter and the brown sugar; spread the mixture evenly in a well buttered 9 inch round cake pan.  Pat the pineapple very dry between several sheets of paper towel, and arrange it evenly on top of the sugar mixture. Sift together flour, baking powder, salt, and cinnamon. In a large mixing bowl, cream the softened butter with the sugar until the mixture is light and fluffy.  Add the eggs, one at a time, beating well after each addition. Stir in the vanilla.  Add the flour mixture in three parts alternately with the milk, beginning and ending with the flour mixture.  Beat well after each addition. Spread the batter evenly into the prepared pan. Place the cake in the middle of the oven.  Bake for 45 to 55 minutes, or until a tester comes out clean.  Let the cake cool in the pan on a rack for 15 minutes.  Run a thin knife around the edge, and   invert the cake onto a plate.  Serve the cake warm or at room temperature.

Yields: 1 9 inch-round cake

Calories: 485.6
Fat: 25 g
Saturated fat: 15.3 g
Carbohydrates: 62.3 g
Sugars: 41.9 g
Dietary fiber: 1.6 g
Protein: 5.4 g
Cholesterol: 109.3 mg
Sodium: 273.1 mg
Kate's Chantilly Cream - Stabilized Whipped Cream With Vanilla


Ingredients:
unflavored gelatin, cold water, heavy whipping cream, icing sugar, confectioners' sugar, pure vanilla extract

Directions:
In  a small pan, combine gelatin and cold water; let stand until thick.
Place over low heat, stirring constantly, just until the gelatin dissolves.
Remove from heat; cool (but do not allow it to set].
Whip the cream with the icing sugar and vanilla, until slightly thick.
While slowly beating, add the gelatin to whipping cream.
Whip at high speed until stiff.
Pioneer Woman's Pasta Salad With Tomatoes, Zucchini and Feta


Ingredients:
bow tie pasta, olive oil, lemon, salt, fresh ground black pepper, zucchini, feta cheese, cherry tomatoes, parsley

Directions:
Cook bowtie pasta in boiling, salted water until al dente, about 10 minutes.  Drain and rinse.  Add olive oil and lemon juice, salt and pepper.  Pioneer Woman says DO NOT UNDERSALT!  Toss and then add zucchini, tomatoes, parsley and feta cheese.  Toss.
Add more of whatever you think it needs.  PW says she likes to go heavy on the feta.  Squeeze in a little more lemon juice and/or drizzle in a little more olive oil if it looks like it needs more moisture.  Cover and refrigerate a few hours before serving.
Butterscotch Banana Bread Waffles


Ingredients:
flour, baking powder, baking soda, salt, cinnamon, nutmeg, brown sugar, eggs, bananas

Directions:
Sift together flour, baking powder, baking soda, salt, cinnamon, nutmeg and brown sugar in a large bowl.
In another large bowl beat the egg yolks.
Add sour milk and mashed bananas.
Stir in the dry ingredients until well mixed.
In a mixing bowl, whip the egg whites until stiff peaks form.
Fold into batter.
Gently stir in butterscotch chips.
Heat waffle iron and brush with oil.
Pour batter into iron and cook until golden brown.
Serve with maple syrup or butter, if desired.
NOTE: I wipe off any melted butterscotch from the iron between batches, so they don't burn.
Mushroom Lentil Barley Stew
Category: soups-stews-and-chili
By diggergirl

This crock pot recipe is easy to assemble and needs no attention while it cooks. The flavors blend nicely to give it a wholesome earthy flavor that is unbelievably vegetarian. Serve with garlic bread.

Ingredients:
2 quarts vegetable broth
2 cups sliced fresh button mushrooms
1 ounce dried shiitake mushrooms, torn into pieces
¾ cup uncooked pearl barley
¾ cup dry lentils
¼ cup dried onion flakes
2 teaspoons minced garlic
2 teaspoons dried summer savory
3  bay leaves
1 teaspoon dried basil
2 teaspoons ground black pepper
salt to taste

Directions:
In a slow cooker, mix the broth, button mushrooms, shiitake mushrooms, barley, lentils, onion flakes, garlic, savory, bay leaves, basil, pepper, and salt. Cover, and cook 4 to 6 hours on High or 10 to 12 hours on Low. Remove bay leaves before serving.

Prep time: 15 mins
Cook time: 12 hrs
Total time: 12 hrs 15 mins
Yields: 8 servings

Calories: 212.7
Fat: 1.2 g
Saturated fat: 0.1 g
Carbohydrates: 43.9 g
Sugars: 5.2 g
Dietary fiber: 9 g
Protein: 8.4 g
Sodium: 466 mg
Turkey Sausage


Ingredients:
ground turkey, salt, ground sage, black pepper, onion, butter

Directions:
Combine all ingredients and mix well., Refrigerate over night., Shape into patties and fry until cooked through.
Beef Cubes over Egg Noodles


Ingredients:
beef stew meat, tomato sauce, sherry wine, sugar, garlic cloves, thyme, marjoram, parsley, black pepper, salt, butter

Directions:
Place beef cubes into crockpot.  Add all remaining ingredients EXCEPT egg noodles.  Cover and cook on low for 6-8 hours.
Just before beef is done, cook egg noodles according to package directions; drain.  Use optional butter for the cooked noodles, if desired.
Serve beef mixture over hot cooked noodles.
Barbecued Teriyaki Chicken


Ingredients:
boneless chicken breast halves, Burgundy wine, garlic cloves, black pepper

Directions:
Combine teriyaki baste & glaze, wine, garlic and pepper.
Place chicken on grill and cook 15 to 20 minutes, or until chicken is no longer pink in center and thoroughly cooked, turning over and brushing frequently with baste & glaze mixture during last 5 minutes of cooking time.
Pumpkin Cheesecake Dessert


Ingredients:
butter, cream cheese, sugar, solid-pack pumpkin, ground cinnamon, vanilla extract, eggs, ground nutmeg, maple syrup

Directions:
In a small bowl, combine gingersnap crumbs and butter. Press into a greased 13-in. x 9-in. baking dish; set aside.
In a large mixing bowl, beat cream cheese and sugar until smooth. Beat in the pumpkin, cinnamon and vanilla. Add eggs; beat on low speed just until combined. Pour over crust; sprinkle with nutmeg.
Bake at 350° for 40-45 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of baking dish to loosen; cool 1 hour longer. Refrigerate overnight.
Cut into squares; serve with syrup. Refrigerate leftovers.
Crispy Baked Basa
Category: seafood
By CATTAIL

Basa is a new fish that is common in many markets here in Houston. It is a mild, tasty fish.

Ingredients:
¼ cup mayonnaise
1 tablespoon stone ground mustard
1 teaspoon capers
1 teaspoon ketchup
¼ teaspoon paprika
¼ teaspoon hot pepper sauce
1 pound swai fish
1 ½ tablespoons olive oil
1 cup finely crushed plain Melba toast rounds
salt and pepper to taste
1 clove garlic, minced
1  lemon, sliced

Directions:
Preheat oven to 375  degrees F (190 degrees C). In a bowl, thoroughly blend the mayonnaise, mustard, capers, ketchup, paprika, and hot pepper sauce. Brush the basa fillets with about 1 tablespoon olive oil, and roll in the crushed Melba toast to coat. Season with salt and pepper. Use a kitchen sprayer to lightly spray the coated fish with remaining olive oil. Arrange the fish in a baking dish and top with garlic and lemon slices. Bake 15 minutes in the preheated oven, or until fish is easily flaked with a fork and coating is lightly browned. Serve with the mayonnaise sauce mixture.

Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Yields: 4 servings

Calories: 338
Fat: 24.9 g
Saturated fat: 4.4 g
Carbohydrates: 10.5 g
Sugars: 0.5 g
Dietary fiber: 1.8 g
Protein: 19.1 g
Cholesterol: 58.6 mg
Sodium: 379.9 mg
No-Bake Cheesecake


Ingredients:
graham cracker pie crusts, cream cheese, sweetened condensed milk, lemon juice concentrate, vanilla extract, cherry pie filling

Directions:
With mixer, beat cheese until fluffy., Gradually beat in condensed milk‚ until smooth., Stir in lemon juice, and vanilla., Pour into crust., Chill at least 3 hours., After chilled, top with pie filling., Refrigerate leftovers.
Amazing Pasta Carbonara


Ingredients:
lean bacon, butter, eggs, nutmeg, green onions, parmesan cheese, salt, pepper, linguine

Directions:
Cook the pasta according to instructions, drain.
Meanwhile cook the eggs pancake style, when firm chop eggs into 1/4" pieces Toss the pasta with the melted butter, bacon bits, nutmeg, eggs& green onions sprinkle with the cheese& serve.
Cranberry Orange Bundt Cake


Ingredients:
granulated sugar, sour cream, eggs, cranberries, plain flour, pecans, orange zest

Directions:
Preheat oven to 325 degrees.  Spray bundt pan with cooking spray.
Combine cake mix, sugar,sour cream, and oil.  Add eggs and mix on low speed for 1 minute.  Increase mixer speed to medium-high and beat for 4 minutes, or until light and fluffy.
Toss cranberries with flour. Fold in cranberries, pecans, zest and orange oil (if using].
Pour into prepared pan, bake for 35 minutes, or until it tests done.
Cool the cake in the pan for 20 minutes, then turn on to rack.
5 Star Creamed Corn


Ingredients:
frozen corn, heavy whipping cream, salt, sugar, cayenne pepper, butter, flour, parmesan cheese

Directions:
Preheat broiler., Combine all ingredients, except butter and flour.  Bring to a boil., Reduce heat and simmer 5 minutes., Blend melted butter with the flour to make a roux., Add roux to the corn and mix well., Remove from heat., Pour into a casserole dish., Sprinkle with Parmesan cheese., Broil until cheese is nicely browned.
Slow Cooker Beef Stew


Ingredients:
beef stew meat, all-purpose flour, seasoning salt, ground black pepper, olive oil, garlic cloves, bay leaf, paprika, onion, beef broth, red wine, Worcestershire sauce, potatoes, carrots, celery, diced tomatoes, frozen corn

Directions:
Pour flour, seasoning salt, and pepper into gallon-sized, zippered bag. Shake beef in bag to coat.
In a skillet (preferably cast iron] sauté coated beef in 1-2 tablespoons olive oil until browned but not fully cooked.
Add chopped onion to beef to sauté and soften. Transfer meat and onions to slow cooker.
Mix beef broth with Worcestershire and red wine. Pour into hot skillet to deglaze, then pour over beef and onions in cooker.
Add carrots, celery, potatoes, tomatoes and McCormick stew seasoning to the slow cooker. Stir gently.
Cover, and cook on Low setting for 10 to 12 hours, or on High setting for 4 to 6 hours. No peeking!
In the last 30 minutes of cooking, add the corn and peas to the stew. Cover and bring stew back up to a simmer. Once it is hot again, it's ready to serve.
Ultimate Quesadillas


Ingredients:
boneless skinless chicken breast, Ro-Tel tomatoes, flour tortillas, cheddar cheese

Directions:
Cook chicken and tomatoes over medium heat 10-15 minutes. Set aside.
Fill each tortilla with chicken mixture and some cheese; fold in half.
Cook in skillet over medium heat 3 minutes per side or until crisp. Cut and serve.
Low Carb Deep Dish Chocolate Chip Cookie


Ingredients:
coconut oil, ground flax seeds, vanilla, Splenda granular, salt, egg

Directions:
"Put first seven ingredients in a mug and stir  with a fork until smooth.  Pour into a four inch ramekin or leave in the mug.  Drop chocolate chips and fold into mug.  If using ramekin, distribute chips evenly over top and slightly press into cookie. Microwave for one minute, enjoy with a cup of unsweetened almond milk --  Yummy!"
Olive Oil Cookies


Ingredients:
all-purpose flour, salt, baking soda, olive oil, vanilla extract, granulated sugar, brown sugar, eggs, milk, chocolate chips

Directions:
1. Preheat the oven to 375 degrees F. Combine the flour, baking soda, and salt in a medium bowl and set aside.
2. Combine sugars, vanilla, and olive oil. Beat in the eggs one a time. Gradually beat in the flour mixture, then add in a tablespoon of milk to make the dough a bit firmer, maybe another tablespoon if you need it/if you feel the dough is too sticky/dry (I used about 1 tablespoon + 1 teaspoon].
3. Roll the dough into balls with your hands and place on a greased and/or lined baking sheet and bake for 10-12 minutes, until lightly golden and set. Mine took about 10 and a half minutes. These overbake quickly, so it’s better to take them out a bit early if you’re unsure. Allow to cool for a bit on the baking sheet, then move to another surface to finish cooling.
Chicken, Artichoke, and Spinach-Stuffed Portobellos
Category: trusted-brands-recipes-and-tips
By Soup Loving Nicole

These stuffed mushroom caps turn an appetizer into a meal. Serve with a piece of crusty bread and a side salad, if desired. This recipe was made in a Panasonic CIO.

Ingredients:
1 ½ pounds skinless, boneless chicken breasts, chopped
1 (15 ounce) jar Alfredo sauce
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 (7.5 ounce) jar quartered artichoke hearts, drained and chopped
1 teaspoon red pepper flakes
1 (6 ounce) package shredded Parmesan cheese, divided
4 large portobello mushroom caps, stems and gills removed
1 tablespoon olive oil
salt and ground black pepper to taste

Directions:
Combine chicken,  , spinach, artichoke hearts, red pepper flakes, and 4 ounces of Parmesan cheese in a large bowl. Stir to combine. Lightly rub the outside of each portobello with olive oil using your hands; season with salt and pepper. Divide the chicken filling among the mushroom caps and top with remaining Parmesan cheese. Place mushroom caps on the grill pan of the Panasonic Countertop Induction Oven. Press "Auto Cook". Select Poultry with Vegetables setting and press "Start". Turn the dial to select 2 pounds and press "Start" again. Cook until chicken is no longer pink and mushrooms are tender, about 23 minutes.

Prep time: 20 mins
Cook time: 23 mins
Total time: 43 mins
Yields: 4 stuffed mushrooms

Calories: 761.9
Fat: 51.1 g
Saturated fat: 21.1 g
Carbohydrates: 16 g
Sugars: 4.4 g
Dietary fiber: 4.2 g
Protein: 61.4 g
Cholesterol: 177.3 mg
Sodium: 2179.5 mg
Hudson Valley Distillers' Adirondack Applejack


Ingredients:
apple cider, light brown sugar, whole cloves, cinnamon sticks, gingerroot, vanilla

Directions:
Combine all ingredients in a saucepan and simmer, add caramel sauce after pouring.
Serve in an Irish coffee glass and garnish with cinnamon sticks.
French Dip for Sandwiches


Ingredients:
boneless beef chuck roast, water, soy sauce, dried rosemary, dried thyme, garlic powder, bay leaf

Directions:
Place roast into slow cooker.
Add water, soy sauce and seasonings.
cover and cook on high for 5-6 hours or until beef is tender.
Remove meat from broth, shred with forks and keep warm.
Strain broth (if desired] and skim off fat.
Serve beef on toasted rolls and pour broth into small cups for dipping.
Strawberry Meringue Cake


Ingredients:
eggs, orange zest, cream of tartar, sugar, sugar, fresh strawberries

Directions:
In a mixing bowl, combine cake mix, orange juice, egg yolks and orange peel.
Beat on medium speed for 4 minutes.
Pour into two greased and floured 9-inch round baking pans; set aside.
In a mixing bowl, beat egg whites and cream of tartar on medium until foamy.
Gradually beat in 1 cup sugar, a tablespoon at a time on high until stiff glossy peaks form and sugar is dissolved.
Spread the meringue even over both pans of cake batter.
Bake at 350°F for 35 minutes or until meringue is lightly browned.
Cool in pans on wire racks (meringue will crack].
Beat the cream until stiff peaks form.
Mash 1/2 cup of strawberries with remaining sugar; fold into whipped cream.
Loosen edges of cakes from pans with a knife.
Using two large spatulas, carefully remove one cake to a serving platter, meringue side up.
Carefully spread with about two-thirds of the cream mixture.
Slice the remaining berries; arrange half over cream mixture.
Repeat layers.
Store in the refrigerator.
Monkey Cake


Ingredients:
butter, flour, baking soda, baking powder, salt, ground cinnamon, bananas, buttermilk, vanilla extract, light-brown sugar, eggs

Directions:
Preheat oven to 350°.
Butter and flour an 8 1/2-inch-diameter 3-quart stainless-steel or oven proof bowl and 1 cup of a large (1-cup capacity] muffin tin; set aside.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and cinnamon.
In a separate medium bowl, whisk together bananas, buttermilk, and vanilla.
In the bowl of an electric mixer fitted with the paddle attachment, combine butter and brown sugar; mix on medium-high until pale and fluffy, about 2 minutes; mix in eggs.
Reduce speed to medium; mix in flour mixture in 2 batches, alternating with banana mixture.
Fill prepared muffin cup three-quarters full.
Transfer remaining batter to prepared baking bowl.
Transfer to oven, side by side.
Bake cupcake until a cake tester comes out clean, about 30 minutes.
Let cool in tin on a wire rack.
Continue baking large cake until a cake tester comes out clean, about 1 hour and 10 minutes more (1 hour and 40 minutes total].
Let cool in bowl on a wire rack 30 minutes.
Invert bowl to remove cake; let cool completely.
Trim flat side of cake to be level.
Trim away top of cupcake to be level.
Cut cupcake in half vertically for the two monkey ears.
Cut bowl cake in half horizontally to make 2 layers.
Spread 3/4 cup chocolate buttercream on top of flat layer.
Top with domed layer.
Transfer to a cake plate.
Spread a thick layer of chocolate buttercream over entire monkey head.
Spread icing over cupcake ears.
Attach ears to sides of head, top of cupcake facing forward, securing with toothpicks.
Fill a piping bag fitted with a large plain round tip with yellow icing.
Pipe an oval near the front base of cake.
Fill in with frosting, and smooth.
Place 2 small pieces of licorice rope inside for nose.
Add a long piece of rope for mouth.
Place Junior Mints above oval for eyes.
Pipe yellow half-circles in centers of ears; fill in with frosting, and smooth.
Decorated cake can be refrigerated up to 3 hours.
Hummus Deviled Eggs


Ingredients:
eggs, olive oil, fresh ground pepper, salt, paprika

Directions:
PLACE eggs in pot and cover with cold water. Bring to a boil over high heat. Turn off the heat and let sit for 14 minutes. Remove with a slotted spoon and run cold water over the eggs. Cool eggs 10 minutes.
REMOVE shells when cool. Cut in half and scoop out the yolk and reserve in bowl of a food processor. Repeat with the remaining 5 eggs.
ADD, hummus, olive oil, pepper, salt to the yolks and puree in the food processor. Add the relish and pulse 3-5 times to incorporate.
PUT the yolk mixture in a piping bag. (Use a tall glass and fold the edges of the piping bag over the glass to make it easier to transfer the mixture.] Pipe about a teaspoon of the mixture into each of the egg white halves and sprinkle with paprika.
Honey Chicken and Bacon Salad


Ingredients:
new potatoes, green beans, streaky bacon, skinless chicken breasts

Directions:
Cook potatoes in boiling water till tender.
Also cook the beans.
Drain them both and leave to cool.
Fry the bacon till crisp, let cool and cut into pieces.
Scatter salad leaves on serving plate, and put the potatoes on top.
Toss the chicken and beans as much dressing as you like, and spoon over the salad.
Top with bacon pieces and serve.
Spicy Fish Fry


Ingredients:
gingerroot, garlic cloves, green chilies, chili powder, cumin powder, salt, lime juice, cilantro

Directions:
Cut the fish fillets into good size pieces.
Clean the pieces and dry them.
Soak the pieces in lime juice for about 30 minutes.
Meanwhile grind the remaining ingredients (except rice flour and coloring] into fine paste.
Add the rice flour and food coloring to make a thick batter. add little water if necessary.
Put the fish in this batter so that they are immersed completely. Let is marinate for 30 minutes.
Heat Oil in a pan. Fry the fish until it gets browned on one side.
Turn over and brown the other side.
Drain any excess oil, garnish with finely chopped cliantro and serve.
Acorn Muffin
Category: bread
By AcornGrill

Through the creative process that is cooking, we came up with one of our fantastic creations we affectionately call the Acorn Muffin. This sweet and palate-cleansing treat is served with many of our flavorful meals (16 to be exact) at the Acorn Grill.

Ingredients:
cooking spray
1 cup white sugar
4 tablespoons melted butter
¾ tablespoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ tablespoon white vinegar
1 ½ cups all-purpose flour
1 large egg
¾ cup milk
1 cup shredded Cheddar cheese

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Spray a muffin tin with cooking spray. Whisk sugar and butter together until sugar is mostly dissolved. Stir in baking powder, baking soda, and salt. Add vinegar. Pour in flour slowly; make a small indent in the flour. Crack egg into the indent. Mix batter slightly and gradually pour in milk, mixing until just combined. Fold in Cheddar cheese. Spoon batter into the muffin cups until 3/4 full. Bake in the center of the preheated oven until a toothpick inserted into a muffin comes out clean, about 15 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Prep time: 15 mins
Cook time: 15 mins
Total time: 35 mins
Yields: 12 muffins

Calories: 251.5
Fat: 11.5 g
Saturated fat: 7.1 g
Carbohydrates: 29.8 g
Sugars: 17.5 g
Dietary fiber: 0.4 g
Protein: 7.7 g
Cholesterol: 48.2 mg
Sodium: 358.2 mg
Luby's Cafeteria Ambrosia


Ingredients:
navel oranges, pineapple tidbits, flaked coconut, powdered sugar

Directions:
Combine all ingredients together., Mix well., Cover and refrigerate at least 1 hour.
Toasted Red Pepper Chicken Sandwich
Category: trusted-brands-recipes-and-tips
By Dietz & Watson

Sweet red pepper mayo stars in this honey-grilled chicken sandwich you can whip up for a quick and easy lunch.

Ingredients:
2 thin slices  hearth bread
1 tablespoon Dietz & Watson Sweet Red Pepper Mayo
3  large leaves iceberg lettuce
2 thin slices  tomato
8 ounces Dietz & Watson Honey Grilled Chicken
2 thin slices  Dietz & Watson Yellow Cheddar
2  pickle spears

Directions:
Lightly toast bread. Spread a small amount of Dietz & Watson Sweet Red Pepper Mayo on one slice of bread. Layer your sandwich as follows: bread, lettuce, tomato, Dietz & Watson Honey Grilled Chicken, Dietz & Watson Yellow Cheddar, bread. Top sandwich with two pickle spears.

Prep time: 10 mins
Total time: 10 mins
Yields: 1 sandwich

Calories: 477.8
Fat: 18.2 g
Saturated fat: 3.8 g
Carbohydrates: 27.2 g
Sugars: 10.5 g
Dietary fiber: 1.5 g
Protein: 51.6 g
Cholesterol: 126.5 mg
Sodium: 1952.2 mg
Healthful Breakfast Pizzas


Ingredients:
whole wheat English muffin, banana

Directions:
Heat broiler., Broil muffin until toasted as desired., Spread peanut butter on muffin and spread preserves over the peanut butter., Top with sliced bananas., Serve!
Nimz's Creamy Chicken Spaghetti (Lite-Bleu)


Ingredients:
butter, onion, green bell pepper, garlic cloves, fresh mushrooms, chopped tomatoes, tomato sauce, salt, black pepper, spaghetti, reduced-fat sharp cheddar cheese, fat-free parmesan cheese, 2% low-fat milk, paprika

Directions:
In a large skillet over medium heat, melt the butter and saute' onion, peppers and garlic until tender.
Add chicken, mushrooms, chopped tomatoes, tomato sauce, Italian seasoning, salt, and pepper. Simmer uncovered, for 10-15 minutes.
Place 1/2 of the spaghetti in a medium sized casserole dish. Top with half the meat sauce mixture. Sprinkle with Mexican blend cheese.
Repeat layer of spaghetti and meat sauce. Sprinkle with cheddar cheese then the Parmesan cheese.
Mix together the soup and milk. Pour evenly over casserole. Sprinkle with paprika to garnish.
Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.