12 oz (340g) spaghetti noodles

2 cups cooked shredded chicken

1 can (10.5 oz) cream of chicken soup

1 can (10 oz) diced tomatoes with green chiles (like Rotel)

1/2 cup sour cream

1 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon smoked paprika

1/4 teaspoon cayenne pepper (optional, for heat)

Salt and black pepper to taste

Optional garnish: chopped parsley or sliced green onions

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Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
Cook the spaghetti noodles according to package directions, then drain.
In a large bowl, combine shredded chicken, cream of chicken soup, diced tomatoes with green chiles, sour cream, garlic powder, onion powder, smoked paprika, cayenne pepper (if using), and half of both the cheddar and mozzarella cheeses.
Add the cooked spaghetti to the mixture and stir until evenly coated.
Transfer the pasta mixture into the prepared baking dish, spreading it out evenly.
Sprinkle the remaining cheese on top of the casserole.
Bake uncovered for 25–30 minutes, or until the casserole is bubbly and golden brown on top.
Garnish with chopped parsley or sliced green onions and serve hot.

For an extra spicy kick, add jalapeños, more cayenne pepper, or a splash of hot sauce.

Swap the cheddar and mozzarella with other cheeses like pepper jack or gouda for a unique flavor.

For a vegetarian version, skip the chicken and add extra vegetables like bell peppers or zucchini.

To make it creamier, add more sour cream or even some cream cheese to the mixture.