chillyfillmores
Emma Keys
12 oz spaghetti, cooked al dente 2–3 cups cooked chicken, shredded (rotisserie works well) 1 can (10.5 oz) cream of mushroom soup 1 cup sour cream 1 cup chicken broth 1 cup shredded mozzarella or cheddar cheese (plus more for topping) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder Salt and black pepper, to taste 1 tablespoon butter (optional, for greasing the baking dish) Chopped parsley (optional, for garnish)
Ingredients
01
Cook 12 oz of spaghetti until al dente. Drain and set aside. Avoid overcooking—it’ll finish baking in the oven with the sauce.
02
Use 2–3 cups of shredded cooked chicken. Rotisserie chicken works great and saves time while adding rich flavor.
03
In a large bowl, combine cream of mushroom soup, sour cream, chicken broth, garlic powder, onion powder, salt, and pepper.
04
Add the cooked pasta and chicken to the sauce. Mix thoroughly until everything is well coated and evenly distributed.
05
Stir in 1 cup of shredded mozzarella or cheddar cheese. Cheese adds richness and helps bind the casserole together.
06
Pour the mixture into a greased 9x13-inch baking dish. Spread evenly and top with an additional layer of shredded cheese.
07
Bake uncovered at 350°F (175°C) for 30–35 minutes until the cheese is melted and bubbly, and the top is lightly golden.