Ingredients

• 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
• 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
• paprika (to garnish)
• 1/8 teaspoon fresh ground pepper
• 1/2 cup green bell pepper, chopped