Instructions

1. Preheat oven to 350°F (175°C).

2. In a large mixing bowl, combine cream of mushroom soup, cream of chicken soup, Rotel, garlic powder, salt, and pepper.

3. Add cooked spaghetti, chicken, onions, bell peppers, 1 cup shredded cheese, and sour cream if using. Stir until well combined.

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4. Transfer the mixture into a greased 9×13-inch baking dish.

5. Top with additional shredded cheese.

6. Bake for 25–30 minutes, or until the casserole is bubbly and the cheese is melted and golden.

7. Let rest for 5 minutes before serving. Garnish with fresh parsley or green onions if desired.

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 Notes & Tips

• Use a rotisserie chicken for quick prep.

• You can substitute penne or rotini pasta if you don’t have spaghetti.

• Add a kick with jalapeños or pepper jack cheese.

• This casserole can be made ahead and frozen before baking—perfect for meal planning!