Preheat oven to 350°F (175°C). Cook spaghetti according to package directions; drain and set aside.
1 pound spaghetti
Heat olive oil in a large skillet over medium heat. Add onion and bell pepper; cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
1 tablespoon olive oil, 1 medium onion, 1 green bell pepper, 2 cloves garlic
In a large bowl, combine cooked spaghetti, sauteed vegetables, shredded chicken, cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, cream cheese, chicken broth, salt, and pepper. Mix well to combine.
1 pound spaghetti, 1 medium onion, 1 green bell pepper, 2 cloves garlic, 3 cups cooked chicken, 10.75 ounces condensed cream of chicken soup, 10.75 ounces condensed cream of mushroom soup, 10 ounces diced tomatoes and green chilies (Rotel), 8 ounces cream cheese, 1 cup chicken broth, 1 teaspoon salt, 0.5 teaspoon black pepper
Stir in 1 cup of the shredded cheddar cheese.
2 cups shredded cheddar cheese
Pour the mixture into a greased 9x13 inch baking dish.
Top with the remaining 1 cup of shredded cheddar cheese.
2 cups shredded cheddar cheese
Bake for 20-25 minutes, or until bubbly and the cheese is melted and lightly browned.
Let stand for 5-10 minutes before serving. Serve warm and enjoy every bite of your Chicken Spaghetti.
