Chicken Spaghetti Casserole

Chicken Spaghetti Casserole 4 oz. thin spaghetti (about 1/3 of the pkg.) 3 T. butter 3 boneless-skinless chicken breasts, cubed 1/2 tsp. italian seasoning 1/2 tsp. garlic powder 1/2 tsp. smoked paprika 1/4 tsp. salt 1/4 tsp. pepper 1 small onion, finely chopped 1 C. frozen peas & carrots (no need to thaw) 10.5 oz. cream of chicken soup 3 T. sour cream 1/2 C. shredded cheddar cheese TOPPING: 3/4 C. panko breadcrumbs 1/2 C. shredded cheddar cheese 2 T. butter, melted Break the spaghetti into 2" pieces and drop into boiling water. Stir around and cook till tender. Meanwhile, melt the butter in a skillet over med. high heat. Add the chicken and seasonings, cooking for 4-5 minutes. Stir in the onion, peas & carrots and cook for about 3-4 more minutes till chicken is cooked through. Stir in the soup, sour cream and cheese, cooking just till cheese has melted. Remove from the heat. Drain the spaghetti and stir into the chicken mixture. Pour into a greased 2 quart baking dish and bake in a 350 degree oven for 20 minutes. Meanwhile combine the topping ingredients. Remove the casserole and spread the topping over it. Return to the oven for 10 minutes.