Ingredients
Scale
- 1 pound spaghetti
- 1 tablespoon olive oil
- 1 large onion, chopped
- 1 green bell pepper, chopped
- 1 (10.75 ounce) can condensed cream of chicken soup
- 1 (10 ounce) can diced tomatoes and green chiles (like Rotel)
- 2 cups cooked, shredded chicken
- 2 cups shredded cheddar cheese
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Cook spaghetti according to package directions. Drain well.
- Step 2: While the spaghetti is cooking, heat olive oil in a large skillet over medium heat. Add onion and bell pepper and cook until softened, about 5-7 minutes.
- Step 3: In a large bowl, combine cooked spaghetti, cooked vegetables, cream of chicken soup, diced tomatoes and green chiles, and shredded chicken.
- Step 4: Stir in 1 1/2 cups of the shredded cheddar cheese.
- Step 5: Pour the mixture into a greased 9×13 inch baking dish.
- Step 6: Top with the remaining 1/2 cup of cheddar cheese and bake in preheated oven for 20-25 minutes, or until bubbly and cheese is melted and lightly browned.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days.
- For best results, reheat individual portions in the microwave or bake covered in the oven until warmed through.
- Serve with a dollop of sour cream or a sprinkle of fresh cilantro to brighten the richness.
- Don't be shy with the Rotel; a little extra adds a fantastic kick of flavor!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American