Ingredients
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, mix cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes.
Stir in the shredded chicken, cooked spaghetti, diced tomatoes with green chilies, 1 cup cheddar cheese, and ½ cup Monterey Jack cheese until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
In a small bowl, mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the casserole.
Bake for 25–30 minutes, or until cheese is melted and bubbly.
Let cool for 5 minutes before serving.
Instructions
Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
In a large bowl, mix cream of chicken soup, cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, smoked paprika, salt, black pepper, and red pepper flakes.
Stir in the shredded chicken, cooked spaghetti, diced tomatoes with green chilies, 1 cup cheddar cheese, and ½ cup Monterey Jack cheese until well combined.
Transfer the mixture to the prepared baking dish and spread evenly.
Sprinkle the remaining cheddar and Monterey Jack cheese over the top.
In a small bowl, mix crushed crackers or breadcrumbs with melted butter, then sprinkle over the casserole.
Bake for 25-30 minutes, or until cheese is melted and bubbly.
Let cool for 5 minutes before serving.