Chicken Spaghetti (Baked Spaghetti)

I have searched for years for a chicken spaghetti recipe that my children liked; most were too runny. This is a casserole with a bit of heat from the Rotel tomatoes. Even my flavor/cooking challenged eldest daughter loves this.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  lb  cooked spaghetti
• 2 (10 3/4ounce) cans  cream of mushroom soup
• 2 (10 ounce) cans  original Rotel Tomatoes
• 1  cup chicken broth
• 2 (1 3/8ounce) packages  mccormick's  spaghetti sauce mix (dry in envelope)
• 1  teaspoon  garlic salt
• 1⁄2 teaspoon pepper
• 1⁄3 cup  chopped green pepper (I used more, and even added some red bell pepper just because I had some on hand)
• 1⁄2 cup  chopped onion (I use about 3/4 c)
• 1  cup cheddar cheese
• 5  chicken breasts, boiled and cut into bite sized pieces (could use thighs and breasts)

Directions

1. Break spaghetti in half or thirds, and cook spaghetti and drain.
2. Mix with rest of ingredients EXCEPT cheese.
3. Spread in large, sprayed pan.
4. Distribute cheese over top.
5. Bake at 350 covered for 45 minutes, uncovered for 15 minutes.