Preheat to 350 degrees

Cook chicken meat. If you are using a whole chicken, boil it for about an hour, and when it's cool enough to handle, shred it. This recipe calls for half a cooked chicken, or about two cups.

In a large pot (or the pot the chicken was cooked in), put salted water on a burner on high for the pasta.

In a separate dutch oven, or large pot, sautee chopped onion and green bell pepper in butter. When softened, add in the minced garlic, cumin powder, chili powder, and oregano. Cook two minutes or until fragrant.

Add both soups, rotel with juices, and water to the onion/spice mixture. Stir in cooked shredded chicken and half the cheddar cheese. Keep simmering the soup mixture, while the pasta cooks.

Add cooked drained pasta to the soup/chicken mix. Stir it in to combine.

Transfer chicken/pasta mix to a casserole dish sprayed with non-stick spray.

Cover pasta with foil and bake 20 minutes. Uncover, add more cheese on top, and return to the oven for 10-15 minutes or until cheese is melted.