Ingredients:

  • 3 cups (approx. 1.5 lbs) cooked chicken breast, shredded or cubed
  • 1 lb (16 oz) spaghetti, broken in half
  • 1 can (10 oz) Rotel diced tomatoes and green chilies, undrained
  • 8 oz full-fat cream cheese, softened and cubed
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup low sodium chicken broth
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • Black pepper to taste
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup Monterey Jack cheese, freshly shredded

Instructions:

  1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch ceramic or glass baking dish.
  2. Boil a large pot of salted water. Add the spaghetti and cook for exactly 2 minutes less than the al dente instructions on the package. Drain and do not rinse.
  3. In a large mixing bowl, combine the softened cream cheese, condensed cream of chicken soup, chicken broth, undrained Rotel, garlic powder, onion powder, and smoked paprika. Whisk until the cream cheese is fully emulsified and the sauce is smooth.
  4. Fold the shredded chicken and par-boiled spaghetti into the sauce mixture until every strand is well-coated.
  5. Transfer the mixture to the prepared baking dish. Spread it out evenly.
  6. Top with a blend of shredded sharp cheddar and Monterey Jack cheese.
  7. Bake for 30 minutes or until the cheese is bubbling and golden brown.