Instructions
Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook the Pasta
Boil spaghetti in salted water until al dente (about 8–9 minutes). Drain and set aside.
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).
Assemble & Bake
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.
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! 🧀🍗
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