Jamie Muniz | Grayson-Collin EC

There are probably as many chicken spaghetti variations as there are Texan families—and for good reason. This creamy, cheesy dish is a favorite for Sunday dinners.

1 pound spaghetti
3 cups shredded chicken
1 can (10.5 ounces) cream of chicken soup
1 can (10.5 ounces) cream of mushroom soup
2 cups shredded cheddar cheese
1 orange bell pepper, diced
1 jar (4 ounces) diced pimiento peppers
2 cans (4 ounces each) diced green chiles
1 teaspoon seasoned salt
1/8 teaspoon cayenne pepper
1 cup shredded pepper jack cheese

1. Preheat oven to 350 degrees. Boil spaghetti until it’s al dente. Drain noodles and pour into a large bowl.

2. Mix in shredded chicken, soups, cheddar cheese, bell pepper, pimientos, green chiles, seasoned salt and cayenne pepper.

3. Pour into a lightly greased 9-by-13-inch casserole dish. Sprinkle on pepper jack cheese. Bake 45 minutes, until bubbly.

Serves 8.