I think I may have found my Mexitalian recipe. 
The perfect combo of pasta with Mexican (Southwest) seasonings.
And this makes a huge casserole. Makes two meals for my family of four. I’ve served it the second day as leftovers. Or better yet divide into 2 square casseroles and freeze one for a quick and easy meal a few weeks later. Sorry for the imperfect picture. Forgot to take one before I took the first spoonful out. Guess I was hungry.
3-4 Chicken Breast halves, cooked
1 pound thin spaghetti
1 small diced green chiles
1/2 of a onion, finely diced
Half of a red bell pepper, finely diced
1 can cream of mushroom soup
1 can cream of chicken soup
2 cups chicken broth (you can use the broth from the chicken or canned stock)
2 1/2 cups shredded cheddar cheese
1 tablespoon Southwestern Seasoning
Salt and Pepper to taste.
Fill a large sauce pan 2/3 full with water and bring to a boil. Cook chicken breasts in boiling water until done, 10-15 minutes. Remove chicken to cutting board to cool.
Add spaghetti to same water you cooked the chicken in. Add more if needed. Cook until al dente. Drain.
While spaghetti is cooking, finely dice the onion and bell pepper and shred the chicken breasts.
In a large mixing bowl, combine spaghetti, green chiles, onion, bell pepper, soups, chicken broth, 2 cups of the cheese, and seasonings. For a spicer casserole add more Southwestern seasoning.
Put spaghetti mixture in a 9×13 casserole dish or two 8×8 square casseroles.
Bake at 350 degrees for 30 minutes or until bubbly. Add remaining 1/2 cup cheese and bake for additional 15 minutes until cheese is melted.
Serve with salad and crusty bread. Or Parmesan-Garlic Crescent Wheels.
You are so right. Quick, easy and oh so good.
Can’t go wrong with chicken spaghetti, we love it at our house too!