Ingredients
- 2 cups cooked chicken, shredded (rotisserie works great)
- 8 oz spaghetti noodles
- 1 can (10.5 oz) cream of mushroom soup
- 1 can (10.5 oz) cream of chicken soup
- 1 can (10 oz) Rotel (diced tomatoes with green chilies)
- 2 cups shredded cheddar cheese (divided)
- 1/2 cup diced onion (optional)
- 1/2 cup diced green bell pepper (optional)
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 1/2 cup chicken broth (as needed for thinning sauce)
- Cooking spray or butter for greasing the dish
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Cook spaghetti noodles in salted boiling water until al dente. Drain and set aside.
- In a large skillet, sauté onion and bell pepper (if using) until soft.
- Add soups, Rotel, chicken, garlic powder, and 1 cup of cheese to the skillet. Stir until well combined and heated through. Thin with chicken broth if the mixture is too thick.
- Mix in the cooked spaghetti until everything is evenly coated.
- Pour into the prepared baking dish and sprinkle remaining 1 cup of cheese on top.
- Bake uncovered for 25–30 minutes, or until bubbly and the cheese is melted and golden.
- Let rest for 5 minutes before serving.
Let me know if you’d like a creamy or spicy variation!