Ingredients
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1 lb spaghetti noodles
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2 tbsp olive oil, divided
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1 yellow onion, diced
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1 red or green bell pepper, diced
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2 (10 oz) cans diced tomatoes with green chilies (like Rotel)
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1 (10.5 oz) can cream of mushroom soup
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1 (10.5 oz) can cream of chicken soup
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2 cups chicken stock
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2 cups shredded cheddar cheese
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4 oz Velveeta, cubed
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2 heaping cups cooked diced or shredded chicken
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Salt and pepper to taste
Instructions
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Preheat oven to 350°F.
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Cook spaghetti in salted water until just shy of al dente. Reserve ½ cup of pasta water, then drain and toss noodles with 1 tbsp olive oil.
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In a large skillet or Dutch oven, heat remaining 1 tbsp olive oil over medium-high heat. Add onion and bell pepper, sauté until onion is soft.
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Stir in diced tomatoes with green chilies. Let simmer until most of the liquid is gone.
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Add cream of mushroom soup, cream of chicken soup, and chicken stock. Bring to a simmer.
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Stir in cheddar cheese and Velveeta until melted and sauce is smooth.
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Add in cooked chicken. Season with salt and pepper.
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Toss in the spaghetti and stir to coat. Add reserved pasta water if needed to loosen up the sauce.
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Pour into a greased 13×9-inch baking dish.
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Bake for 30–40 minutes, or until bubbly and golden on top. Let it sit a few minutes before serving.