Ingredients
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12 oz spaghetti, cooked & drained
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3 cups cooked chicken, shredded
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1 can (10.5 oz) cream of chicken soup
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1 can (10.5 oz) cream of mushroom soup
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1 can (10 oz) Rotel (diced tomatoes & green chilies)
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1 cup chicken broth
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1 1/2 cups shredded cheddar cheese (divided)
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1/2 cup sour cream
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1/2 cup diced green bell pepper
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1/2 cup diced onion
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2 cloves garlic, minced
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1 tsp paprika
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1 tsp chili powder
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1/2 tsp cayenne pepper (optional, for extra spice)
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1 tbsp olive oil
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Salt & pepper, to taste
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Fresh parsley or green onions, chopped (for garnish)
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
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In a skillet, heat olive oil over medium heat. Sauté onion, bell pepper, and garlic until softened.
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In a large bowl, combine cooked spaghetti, shredded chicken, sautéed veggies, soups, Rotel, chicken broth, sour cream, paprika, chili powder, cayenne, salt, and pepper. Stir until well mixed.
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Fold in 1 cup of cheddar cheese.
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Pour mixture into the prepared baking dish. Top with remaining cheddar cheese.
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Bake uncovered for 30–35 minutes, until hot and bubbly with a golden cheesy top.
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Garnish with parsley or green onions before serving.
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Enjoy a creamy, spicy Southern classic!