Cheesy Chicken Spaghetti

Ingredients

• 12 ounces spaghetti pasta, broken in half

• 2 cups cooked, shredded chicken

• 2 cans (10 ounces each) cream of chicken soup (undiluted)

• 1 can (10 ounces) Rotel diced tomatoes with green chilies, drained

• 1 cup sour cream

• 1/4 cup low sodium chicken broth

• 2 cups shredded Mexican cheese blend or sharp cheddar cheese, divided

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Pinch of crushed red pepper flakes (optional)

• Fresh chopped parsley for garnish (optional)

Instructions

1. Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.

2. Cook pasta according to package directions until al dente. Drain well and set aside.

3. Mix sauce: In the same pot used for the pasta, combine cream of chicken soup, Rotel tomatoes with juices, sour cream, chicken broth, 1 cup of cheese, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes. Mix until thoroughly combined.

4. Combine: Fold in cooked pasta and shredded chicken until everything is coated well with the sauce.

5. Bake: Pour mixture into the prepared baking dish. Sprinkle with remaining 1 cup of cheese on top. Cover with foil and bake for 20 minutes. Remove foil and bake an additional 5–10 minutes until cheese is bubbly and slightly browned.

6. Serve: Garnish with fresh chopped parsley if desired and serve warm.

This cheesy chicken spaghetti recipe is comforting and easy, perfect for family dinners and serving about 6-8 people.