Ingredients
1 pound spaghetti noodles, thin
½ onion, chopped
1 red bell pepper, chopped
1 orange bell pepper, chopped
1 can Rotel diced tomatoes & green chilies
8 oz cream cheese
16 oz Velveeta
2 cups cooked and shredded chicken
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
Shredded Mozzarella cheese
Shredded Colby Jack cheese
1 tbs badia complete seasoning
Salt and pepper to taste
olive oil
Directions
Step 1
Cook spaghetti according to package instructions until al dente. Drain and set aside.
Step 2
Preheat oven to 350°F
Step 3
In a large skillet, heat olive oil over medium heat. Add onions, & peppers sauté until softened.
Step 4
Add rotel diced tomatoes, cream cheese, Velveeta & mix until smooth! Then add cream of mushroom, cream of chicken, shredded cheese, chicken broth, badia complete seasoning. Stir to combine and bring to a simmer.
Step 5
Add shredded chicken, salt, and pepper to taste and stir to combine.
Step 6
Add cooked spaghetti noodles and toss to coat with the sauce.
Step 7
Transfer the chicken spaghetti to a 9x13 inch baking dish.
Step 8
Sprinkle shredded cheese over the top of the chicken spaghetti.
Step 9
Bake for 25-30 minutes, or until the cheese is melted and bubbly. Serve hot and enjoy
Step 10
This recipe can easily be doubled for a larger crowd. You can also add your own personal touches to the recipe by adding more or less of your favorite ingredients.
