Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
In a skillet, heat olive oil and sauté onion, bell pepper, and garlic until soft, about 4–5 minutes.
In a large bowl, combine cooked chicken, cooked spaghetti, sautéed veggies, cream of mushroom soup, cream of chicken soup, sour cream, paprika, salt, and pepper. Mix well.
Stir in 1/2 cup cheddar and 1/4 cup mozzarella (reserve the rest for topping).
Transfer mixture to the prepared baking dish and sprinkle remaining cheese on top.
Bake uncovered for 20–25 minutes, until bubbly and golden on top.
Let cool for a few minutes, then serve warm, optionally garnished with fresh parsley or extra paprika.
💡 Tips
For extra flavor, add 1 teaspoon Italian seasoning or a pinch of cayenne pepper.
Leftovers reheat beautifully in the microwave or oven — the sauce stays creamy.
Substitute the soups with homemade cream sauces for a fresher version.
Would you like me to share a one-pot stovetop version too? It’s even faster and just as creamy, no baking required.
