Cheesy Chicken Pasta Bake (Print Version)

# Ingredients:

01 - Shredded chicken, 2 cups.
02 - Spaghetti, 8 oz.
03 - Cheddar cheese, shredded, 2 cups.
04 - 1 can (10.5 oz) cream of chicken soup.
05 - 1 can (10.5 oz) cream of mushroom soup.
06 - 1 can (10 oz) diced tomatoes with green chilies.
07 - Chicken broth, 1 cup.
08 - Chopped onion, 1/2 cup.
09 - Green bell pepper, diced, 1/2 cup.
10 - 2 minced garlic cloves.
11 - Butter, 2 tablespoons.
12 - Garlic powder, 1 teaspoon.
13 - Onion powder, 1 teaspoon.
14 - Salt and black pepper to taste.
15 - Grated Parmesan cheese, 1/4 cup.
16 - Chopped fresh parsley for garnish.

# Instructions:

01 - Boil salted water, cook spaghetti until slightly firm, then drain and set aside.
02 - Melt butter on medium heat, sauté bell pepper, onion, and garlic for about 5 to 7 minutes until softened.
03 - Combine soups, canned tomatoes, chilies, and broth. Stir in seasonings. Simmer for 5 minutes until the mixture warms through.
04 - Toss in the chicken and cooked pasta, mixing it all together. Heat for another 5 minutes.
05 - Set your oven to 175°C (350°F). Pour into a baking dish, sprinkle cheddar and Parmesan on top.
06 - Bake for 20-25 minutes until the cheese is melted and bubbly. Sprinkle parsley on before serving.

# Notes:

01 - Can be prepared ahead and reheated later.
02 - Freezes well for up to 3 months.

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