Ingredients:

  • 1 pound spaghetti
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 (10.75 ounce) can condensed cream of mushroom soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1 (10 ounce) can diced tomatoes and green chilies, undrained
  • 1 (4 ounce) can chopped mushrooms, drained
  • 2 cups cooked chicken, shredded
  • 1 cup shredded cheddar cheese
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Cook spaghetti according to package directions. Drain and set aside.
  3. While spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add onion, garlic, and bell peppers and cook until softened, about 5-7 minutes.
  4. Stir in cream of mushroom soup, cream of chicken soup, diced tomatoes and green chilies, and mushrooms. Season with salt and pepper to taste.
  5. Add cooked spaghetti and shredded chicken to the skillet and stir to combine.
  6. Pour mixture into a greased 9x13 inch baking dish.
  7. Sprinkle cheddar cheese over the top.
  8. Bake for 20-25 minutes, or until cheese is melted and bubbly.