12 oz spaghetti, cooked al dente 3 cups cooked chicken, shredded 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 & green chilies (drained a little) 1 small onion, finely chopped 1/2 green bell pepper, finely chopped 2 cups shredded cheddar cheese (divided) 1 cup shredded Monterey Jack cheese 1/2 cup chicken broth (as needed for creaminess) 1 tsp garlic powder 1 tsp paprika 1/2 tsp cayenne pepper (optional, for extra heat) Salt & black pepper to taste
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13 baking dish. In a large bowl, combine the cream of mushroom soup, cream of chicken soup, Rotel, onion, bell pepper, garlic powder, paprika, cayenne, salt, and pepper. Stir in shredded chicken, cooked spaghetti, 1 1/2 cups cheddar, and Monterey Jack cheese. Add chicken broth if mixture feels too thick. Pour everything into the prepared baking dish. Sprinkle the remaining 1/2 cup cheddar cheese evenly on top. Bake uncovered for 30–35 minutes, until hot and bubbly with a golden cheesy top. Let it rest 5 minutes before serving.
Creamy, cheesy, a little spicy — true Southern comfort on a plate!
