Ingredients:
For the Chicken Spaghetti:
2 cups cooked chicken, shredded or diced (use rotisserie chicken for convenience)
12 oz spaghetti
1 can (10.5 oz) cream of chicken soup
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) diced tomatoes with green chilies (e.g., Rotel)
1 cup chicken broth
1 cup shredded cheddar cheese
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 medium onion, finely chopped
1 green bell pepper, finely chopped
2 cloves garlic, minced
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
2 tablespoons olive oil
1/4 cup fresh parsley, chopped (optional, for garnish)
For Toppings (Optional):
Extra shredded cheddar or mozzarella cheese
Chopped fresh parsley or cilantro
Instructions:
1✓. Prepare the Ingredients:
Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package instructions until al dente. Drain and set aside.
Preheat Oven: Preheat your oven to 350°F (175°C).
2✓. Cook the Vegetables and Chicken:
Sauté Vegetables: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and green bell pepper. Cook until the vegetables are soft and translucent, about 5-7 minutes.
Add Garlic: Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
Combine with Chicken: Stir in the shredded or diced chicken, garlic powder, onion powder, smoked paprika, salt, and black pepper. Mix well to combine and heat through.
3✓. Prepare the Sauce:
Mix Soups and Tomatoes: In a large bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies (with their juice), and chicken broth. Mix well until smooth.
4✓. Assemble the Casserole:
Combine Ingredients: Add the cooked spaghetti to the bowl with the sauce mixture. Add the sautéed vegetables and chicken mixture. Stir well to combine all ingredients thoroughly.
Add Cheeses: Fold in the shredded cheddar cheese, shredded mozzarella cheese, and grated Parmesan cheese. Mix until evenly distributed.
5✓. Bake the Casserole:
Transfer to Baking Dish: Pour the mixture into a lightly greased 9×13-inch baking dish, spreading it out evenly.
Add Toppings: If desired, sprinkle extra shredded cheddar or mozzarella cheese on top of the casserole for a cheesy crust.
Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
6✓. Serve:
Garnish: Remove the casserole from the oven and let it sit for 5 minutes before serving. Garnish with chopped fresh parsley or cilantro if desired.
Serve: Serve your Chicken Spaghetti hot, straight from the baking dish. Pair it with a simple green salad and garlic bread for a complete meal.