Ingredients:
8 ounces spaghetti
2 cups cooked chicken, shredded
1 medium onion, chopped
1 green bell pepper, chopped
1 can (10.5 oz) cream of mushroom soup
1 can (10.5 oz) cream of chicken soup
2 cups shredded cheddar cheese
1/4 cup water
1 teaspoon garlic powder
Salt and pepper to taste
1/2 cup grated Parmesan cheese for topping
Instructions :
Preheat the oven to 350°F (175°C).
Cook spaghetti according to package instructions until al dente, drain, and set aside.
In a large skillet, sauté onion and bell pepper until soft.
In a large bowl, combine the sautéed vegetables, cooked spaghetti, shredded chicken, cream of mushroom soup, cream of chicken soup, cheddar cheese, water, garlic powder, salt, and pepper. Mix well.
Transfer the mixture to a greased 9×13 inch baking dish.
Sprinkle the top with grated Parmesan cheese.
Bake in the preheated oven for 30 minutes, or until bubbly and golden on top.
Serve hot.