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) |