Instructions

1. Preheat & Prep

   • Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.

2. Cook the Pasta

   • Boil spaghetti in salted water until al dente (about 8–9 minutes). Drain and set aside.

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3. Make the Sauce

   • In a large bowl, mix cream soups, broth, sour cream, Velveeta, 1 cup cheddar cheese, garlic powder, onion powder, and pepper. Stir until combined.

   • Fold in chicken, cooked spaghetti, green chiles, and veggies (if using).

4. Assemble & Bake

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   • Transfer mixture to the baking dish. Top with remaining ½ cup cheddar and Parmesan.

   • Bake uncovered for 25–30 minutes, until bubbly and golden.

   • Let rest 5 minutes before serving.

Tips & Variations

✅ Cheese Swap: Try Monterey Jack, mozzarella, or pepper jack for a twist.
✅ Freezer-Friendly: Assemble (unbaked), wrap tightly, and freeze for up to 3 months. Thaw overnight before baking.
✅ Shortcut: Use rotisserie chicken or canned chicken for quicker prep.
✅ Spice It Up: Add diced jalapeños or a dash of hot sauce for heat.

Storage

• Fridge: Keep leftovers in an airtight container for 3–4 days.

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• Reheat: Microwave single portions or warm in the oven at 325°F until heated through.

This version keeps the dish creamy, flavorful, and fuss-free while offering flexibility for customization. Enjoy! 🧀🍗