Ingredients:
1 lb spaghetti
2 cups cooked chicken, shredded
1 can (10.75 oz) condensed cream of mushroom soup
1 can (10.75 oz) condensed cream of chicken soup
1 cup chicken broth
1 can (10 oz) diced tomatoes with green chilies, drained
1/2 cup chopped green bell pepper
1/2 cup chopped onion
2 cups shredded cheddar cheese, divided
Salt and pepper to taste
Directions:
Preheat oven to 350°F (175°C).
Cook the spaghetti according to package directions until al dente. Drain and set aside.
In a large mixing bowl, combine the shredded chicken, cream of mushroom soup, cream of chicken soup, chicken broth, diced tomatoes with green chilies, green bell pepper, and onion. Stir in 1 cup of shredded cheddar cheese. Season with salt and pepper to taste.
Add the cooked spaghetti to the mixture and stir until everything is well combined.
Pour the mixture into a greased 9×13-inch baking dish and spread evenly. Sprinkle the remaining cup of shredded cheddar cheese on top.
Bake for 25-30 minutes, or until the cheese is bubbly and the casserole is heated through.
Serve warm and enjoy!
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 420 kcal | Servings: 6 servings