1. Chicken Spaghetti 2. Cheesy Chicken Spaghetti Casserole 3. Ingredients: 1 (12-ounce) package spaghetti 2 cups cooked, shredded chicken 1 can (10.75 ounces) condensed cream of mushroom soup 1 can (10.75 ounces) condensed cream of chicken soup 1 (10-ounce) can diced tomatoes with green chilies, drained 1/2 cup chopped onion 1/4 cup chopped green bell pepper 2 cups shredded Cheddar cheese, divided 2 cups chicken broth 1 teaspoon seasoned salt 1/4 teaspoon black pepper 1/4 teaspoon garlic powder Directions: Cook the Spaghetti: Preheat your oven to 350°F (175°C). Bring a large pot of lightly salted water to a boil. Cook the spaghetti in the boiling water, stirring occasionally, until al dente, about 8 to 10 minutes. Drain and set aside. Prepare the Sauce: In a large mixing bowl, combine the cream of mushroom soup, cream of chicken soup, diced tomatoes with green chilies, chopped onion, chopped green bell pepper, 1 cup of the shredded Cheddar cheese, chicken broth, seasoned salt, black pepper, and garlic powder. Stir in the shredded chicken until well mixed. Assemble the Casserole: Add the cooked spaghetti to the sauce mixture and toss until the pasta is evenly coated. Pour the mixture into a greased 9x13-inch baking dish. Top with Cheese and Bake: Sprinkle the remaining 1 cup of shredded Cheddar cheese over the top of the casserole. Bake in the preheated oven for 30 to 35 minutes, or until the cheese is bubbly and the casserole is heated through. Serve: Allow the casserole to cool slightly before serving. Enjoy it warm with a side salad or garlic bread.