Now, let’s get to the fun part—bringing this casserole to life!

1. Preheat your oven to 350°F. Grease a 9×13-inch baking dish and set aside.
2. Cook the spaghetti according to package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion, green bell pepper, and minced garlic. Sauté until the vegetables are soft and fragrant, about 5 minutes.
4. Stir in the shredded chicken, cream of chicken soup, chicken broth, diced tomatoes with green chilies, paprika, and cayenne pepper. Mix well.
5. Add the cooked spaghetti to the skillet and gently combine until the pasta is well coated with the sauce.
6. Transfer the spaghetti mixture into the prepared baking dish. Top with shredded cheddar cheese.
7. Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden brown.
8. Remove from the oven and let it cool slightly before serving.

Pro tip: I always encourage a little taste test before transferring to the baking dish, just to ensure the seasoning is to your liking. Adjust the spices as needed because, as my grandmother would say, “A recipe is just a guideline.”