Ingredients:

  • 12 oz spaghetti noodles, broken into 2-inch pieces
  • 3 cups cooked chicken, shredded
  • 1 tsp olive oil
  • 10 oz diced tomatoes with green chilies, undrained
  • 10.5 oz condensed cream of mushroom soup
  • 10.5 oz condensed cream of chicken soup
  • 8 oz cream cheese, softened and cubed
  • 2 cups sharp cheddar cheese, freshly grated
  • 0.5 cup chicken broth, low sodium
  • 1 medium onion, finely diced
  • 1 small green bell pepper, diced
  • 2 cloves garlic, minced
  • 0.5 tsp cayenne pepper
  • 1 tsp kosher salt
  • 0.5 tsp black pepper

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Boil the noodles. Cook the 12 oz spaghetti in salted water for 2 minutes less than the package directions. Note: This ensures they don't get soggy in the oven.
  3. Sauté aromatics. Heat 1 tsp olive oil in a skillet and cook the onion and green pepper until they are soft and translucent.
  4. Add garlic. Stir in the minced garlic for 30 seconds until fragrant but not browned.
  5. Incorporate soups. In a large bowl, whisk together the cream of mushroom, cream of chicken, and the undrained tomatoes with chilies.
  6. Melt cream cheese. Stir the softened 8 oz cream cheese cubes and 0.5 cup chicken broth into the soup mixture until no large lumps remain.
  7. Season the base. Fold in the salt, black pepper, and cayenne pepper.
  8. Combine ingredients. Add the shredded chicken and drained spaghetti to the bowl, tossing until every strand is shimmering and coated.
  9. Prepare the dish. Pour the mixture into a greased 9x13 baking dish and smooth the top.
  10. Top with cheddar. Sprinkle the 2 cups of freshly grated cheddar evenly over the surface.
  11. Bake the casserole. Place in a 350°F oven for 45 minutes until the cheese is bubbling and golden.