Ingredients

12 ounces spaghetti

2 cups cooked chicken, shredded

1 can (10.5 ounces) cream of chicken soup

1 can (10.5 ounces) cream of mushroom soup

1 can (10 ounces) diced tomatoes with green chilies, undrained

1 cup chicken broth

1/2 cup sour cream

1 small onion, finely chopped

1 bell pepper, finely chopped

2 cups shredded cheddar cheese, divided

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

Salt and pepper, to taste

1/4 cup grated Parmesan cheese

Fresh parsley, chopped, for garnish

Instructions

Cook Spaghetti: Preheat your oven to 350°F (175°C). Cook the spaghetti according to the package instructions until al dente. Drain and set aside.

Prepare the Sauce: In a large mixing bowl, combine the cream of chicken soup, cream of mushroom soup, diced tomatoes with green chilies, chicken broth, and sour cream. Mix until well combined.

Add Vegetables and Chicken: Stir in the chopped onion, bell pepper, shredded chicken, garlic powder, onion powder, paprika, salt, and pepper. Mix until everything is evenly distributed.

Combine with Spaghetti: Add the cooked spaghetti to the sauce mixture and stir until the pasta is well coated with the sauce.

Assemble the Casserole: Grease a 9×13-inch baking dish and spread half of the spaghetti mixture in the bottom. Sprinkle 1 cup of shredded cheddar cheese over the spaghetti. Top with the remaining spaghetti mixture.

Add Cheese and Bake: Sprinkle the remaining 1 cup of shredded cheddar cheese and the grated Parmesan cheese evenly over the top of the casserole.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

Garnish and Serve: Remove the casserole from the oven and let it sit for a few minutes before serving. Garnish with chopped fresh parsley.

Enjoy your Chicken Spaghetti Casserole!