Ingredients:

  • 12 ounces spaghetti
  • 2 cups cooked chicken, shredded
  • 1 cup bell peppers, diced
  • 1 cup onion, chopped
  • 1 can diced tomatoes
  • 1 cup chicken broth
  • 1 cup sour cream
  • 2 cups Monterey Jack cheese, shredded
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup crushed buttery crackers (optional)
  • 2 tablespoons unsalted butter, melted

Instructions:

  1. Boil salted water in a large pot. Add spaghetti and cook until al dente (about 8-10 minutes). Drain and set aside.
  2. In a skillet over medium heat, sauté chopped onion and bell peppers until soft (about 5 minutes).
  3. In a large mixing bowl, combine cooked chicken, sautéed vegetables, diced tomatoes, chicken broth, sour cream, garlic powder, onion powder, paprika, salt, and pepper. Fold in cooked spaghetti and 1 ½ cups of Monterey Jack cheese until well combined.
  4. Preheat the oven to 350°F (175°C). Transfer the mixture into the baking dish, spreading evenly.
  5. In a small bowl, mix crushed crackers with melted butter. Sprinkle over the casserole. Top with remaining Monterey Jack cheese.
  6. Bake uncovered for 30-35 minutes, or until the cheese is melted and the casserole is bubbly and golden brown.
  7. Let cool for 5-10 minutes before serving. Enjoy!