If I ever don’t know what to make, I go to this dish!

Preheat your oven to 350°F (175°C).

In a large mixing bowl, combine the cooked, shredded chicken and cooked spaghetti.

Add the cream of mushroom soup, cream of chicken soup, sour cream, and chicken broth to the bowl. Mix until well combined.

Stir in the shredded cheddar cheese, chopped onion, green bell pepper, garlic powder, salt, and black pepper.

Pour the mixture into a greased 9×13-inch baking dish, spreading it out evenly.

Sprinkle the shredded mozzarella and grated Parmesan cheese over the top.

Bake in the preheated oven for 30-35 minutes, or until the casserole is bubbly and the cheese on top is melted and golden brown.

Let it cool for a few minutes before serving.

For a bit of a kick, add a can of diced green chilies or a pinch of red pepper flakes to the mixture. You can also swap out the cheddar cheese for pepper jack for an extra layer of flavor. If you’re looking for a lighter version, use low-fat soups and sour cream. And if you have some leftover turkey from the holidays, it can be used in place of the chicken. Finally, adding a cup of frozen peas or a can of drained, diced tomatoes can bring a fresh twist to this classic casserole.