1 can Cream Of Chicken Soup, or Cream of Mushroom Soup
1 10 ounce can Chunky Diced Tomatoes and Green Chiles
2 cups Cooked Shredded Chicken
1/2 cup Milk, or Chicken Broth
1 cup Cheddar Cheese, shredded
1 cup Monterrey Jack Cheese, shredded
1/4 teaspoon Garlic Powder
Salt and Pepper, to taste
Green Onion, for garnish
4 ounces Sliced Mushrooms, (1 can)
2 cups Frozen Broccoli Florets, (thawed and drained)
1 4 ounce can Diced Green Chiles, or Jalapeños
Preheat oven to 350°F. Lightly grease 13x9 baking dish.
In a large bowl combine the spaghetti, cream soup, tomatoes with liquid, chicken, milk (or chicken broth), cheddar cheese and garlic powder. Season to taste with salt and pepper. Mix in optional ingredients, if using.
Transfer to prepared baking dish and top with Monterrey Jack cheese.
Cover with foil and bake for 20 minutes, or until bubbly and cheese is melted. Garnish with green onion, slice and serve.
If using optional ingredients, reduce spaghetti to 1/2 pound.