chillyfillmores
Emma Keys
– 2 cups cooked chicken, shredded – 8 oz spaghetti – 2 tbsp butter – 1 small onion, chopped – 2 cloves garlic, minced – 1 can cream of mushroom soup – 1 can cream of chicken soup – 1 cup chicken broth – 1 cup shredded cheddar cheese – ½ cup sour cream – Salt and pepper to taste
Boil spaghetti until al dente, drain, and set aside. Cook shredded chicken beforehand or use rotisserie for convenience and added flavor.
In a pan, melt butter and sauté chopped onions and garlic until soft. Stir in soups and chicken broth to make a smooth, creamy sauce base.
Add shredded chicken and sour cream to the sauce. Mix well until evenly combined and heated through, adjusting seasoning as per your taste.
Stir in cooked spaghetti and mix gently until noodles are coated with creamy sauce. Add shredded cheese and stir until melted and creamy.
Transfer to a baking dish, top with extra cheese if desired, and bake at 350°F for 15 minutes. Serve warm and enjoy a comforting chicken pasta dish!