Preparation:

Step 1: Preheat your oven to 350°F (175°C). Grease a baking dish with cooking spray or butter to prevent the mixture from sticking.

Step 2: In a large mixing bowl, combine the shredded chicken, cream of mushroom soup, cream of chicken soup, and diced tomatoes with green chilies. Stir until all ingredients are evenly mixed.

Step 3: Add the diced onion, diced green bell pepper, garlic powder, onion powder, paprika, and season with salt and pepper. Mix thoroughly to ensure the spices are evenly distributed throughout the mixture.

Step 4: Gently stir in the cooked spaghetti into the chicken mixture, ensuring the pasta is well coated with the creamy sauce.

Step 5: If the mixture feels too thick, add the chicken broth in small increments and stir to achieve your desired consistency. The broth adds extra flavor while keeping the dish moist.

Step 6: Pour the entire mixture into your prepared baking dish. Spread it out evenly to ensure it bakes uniformly.

Step 7: Sprinkle the shredded cheddar cheese generously over the top of the spaghetti mixture, ensuring it covers the entire dish for a delicious cheesy layer.

Step 8: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is fully melted and bubbly, and the edges of the dish begin to brown slightly.

Step 9: Remove from the oven and let it cool for a few minutes before serving. Garnish with extra cheese or freshly chopped parsley if desired.