Chicken Spaghetti

Ingredients:

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 lb spaghetti
• 1 can (10 3/4 oz) cream of mushroom soup
• 1 can (10 3/4 oz) cream of chicken soup
• 1 can (10 oz) diced tomatoes and green chilies, undrained
• 1 cup grated sharp cheddar cheese
• 1 cup grated Monterey Jack cheese
• 1/4 teaspoon seasoned salt
• 1/4 teaspoon cayenne pepper
• Salt and freshly ground black pepper, to taste
• 1/2 cup finely diced green bell pepper (optional)
• 1/2 cup finely diced onion (optional)
• 1 cup frozen peas (optional)
• 1 cup frozen corn (optional)

Instructions:

Preheat Oven:

Preheat your oven to 350°F (175°C).

Cook Spaghetti:

In a large pot, combine chicken broth and spaghetti. Cook according to pasta package instructions until al dente. Drain and set aside.

Prepare Sauce:

In a large bowl, mix together the cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, grated cheddar cheese, grated Monterey Jack cheese, seasoned salt, and cayenne pepper. Add salt and black pepper to taste.

Combine Ingredients:

Stir in the shredded chicken, cooked spaghetti, and any optional vegetables (green bell pepper, onion, peas, corn).

Bake:

Transfer the mixture to a lightly greased 9×13-inch baking dish. Cover with aluminum foil and bake in the preheated oven for 35-40 minutes, until heated through and bubbly. Remove the foil and continue baking for an additional 10 minutes, until the top is golden and the edges are bubbling.

Serve:

Let cool for a few minutes before serving.

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