12 oz spaghetti
3 cups shredded chicken
2 cups cheddar cheese, divided
4 oz cream cheese
1 can Rotel tomatoes (10 oz)
1 can cream of chicken soup (10.5 oz)
1 tsp Cajun seasoning
1 cup onion, diced
1 cup bell pepper, diced
2 cloves garlic, minced
2 tbsp butter
Salt and pepper to taste
Preheat oven to 350°F (175°C).
Cook spaghetti until al dente, drain, and set aside.
Sauté onions, peppers, and garlic in butter for 4-5 minutes.
Stir in cream cheese, soup, and Rotel; cook until smooth.
Add Cajun seasoning, chicken, and 1 cup cheddar.
Combine spaghetti with sauce and transfer to baking dish.
Top with remaining cheese and bake for 25-30 minutes.