Ingredients

• 1 Rotisserie Chicken – Pre-cooked and shredded
• 16 Oz Spaghetti
• 2 Cans Cream of Chicken – Low Sodium
• 1/2 Cup Milk
• 1 Red Bell Pepper – diced or a 4 oz jar of pimentos
• 1 Green Pepper – diced
• 8 oz Can Sweet Corn – drained
• 4 oz Can Chopped Green Chili – drained
• 1 Tbs Black Pepper
• 2 Tsp Paprika
• 2 Tsp Cayenne
• 1 Tsp Onion Powder
• 1 Tsp Garlic Powder
• 3 Cups Cheddar Cheese – shredded

Directions

1. Pre-heat your oven to 350 degrees F.
2. In a large pot boil the 16 oz of spaghetti to al dente according to the package instructions of the brand you are using.
3. While you are boiling the spaghetti, remove the skin from the chicken and shred the chicken.
4. Once the spaghetti is done, strain the spaghetti and place back in the large pot off of the heat.
5. Add the shredded rotisserie chicken to the spaghetti.
6. Reserve half of the cheddar cheese (1 Cup).
7. Combine the rest of the ingredients to the large pot and stir to combine well.
8. Pour the mixture into a casserole dish or lasagna pan.

• Top the casserole with the remaining cheese and cover with tin foil.

1. Bake at 350 degrees for 30 minutes.
2. Remove the casserole from the oven and set the oven on broil.
3. Remove the tin foil and broil the casserole on the highest rack until the cheddar is melted and golden brown (2 to 3 minutes).
4. Let the chicken spaghetti casserole cool for 15 minutes before serving.
5. Serve up by way of a large spoon or cut it like a lasagna, chef’s choice. Enjoy!