Creamy Chicken Spaghetti - cooking recipe

Ingredients

4 -5 cups cooked chicken, cut into bite size pieces (I used a small rotisseri chicken and really like the flavor it adds)
1 cup yellow onion, chopped
1/2 cup red sweet bell pepper, chopped
1/2 cup green bell pepper, chopped
6 -8 garlic cloves, minced
1 tablespoon butter
2 (10 ounce) cans Rotel Tomatoes
1 (8 ounce) can tomato sauce
6 ounces sliced fresh mushrooms
1 (4 ounce) can sliced ripe olives, drained
1 1/2 tablespoons dried basil
1 1/2 tablespoons dried oregano
12 ounces spaghetti, cooked and drained and coated with a little
olive oil, to prevent sticking
2 cups shredded Mexican blend cheese (Monterey Jack, Cheddar, Queso Quesadilla & Asadero cheese combination)
1 1/4 cups shredded sharp cheddar cheese
1 cup parmesan cheese, shredded
1 (10 3/4 ounce) can cream of mushroom soup
1 (10 3/4 ounce) can cream of chicken soup
1 (10 3/4 ounce) can milk (use soup can)
1/4 cup water
1 teaspoon salt
1/8 teaspoon fresh ground pepper
paprika (to garnish)

Preparation

Saute onion, peppers and garlic in 1 tablespoon of butter over medium heat until tender.
Add rotel tomatoes, tomato sauce, mushrooms, olives, chicken, basil, oregano, salt and pepper and simmer for 10-15 minutes.
Place 1/2 of the spaghetti in a 10x15 inch dish.
Top with half the meat sauce mixture.
Sprinkle with 2 cups of Mexican blend cheese.
Repeat layer of spaghetti and meat sauce.
Sprinkle with cheddar cheese then the parmesan cheese.
Mix soups with milk and water and pour evenly over casserole.
Sprinkle with paprika to garnish.
Bake uncovered at 350 degrees for 35-45 minutes or until heated through and slightly browned on top.
Enjoy with a salad and garlic french bread.