Ingredients:

  • 16 oz dried spaghetti
  • 1.5 lbs cooked and shredded chicken breast
  • 1 tbsp salt for pasta water
  • 21 oz cream of chicken soup (two 10.5 oz cans)
  • 1 cup full-fat sour cream
  • 10 oz canned diced tomatoes and green chilies (Rotel), undrained
  • 0.5 cup chicken broth
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 0.5 tsp freshly cracked black pepper
  • 2 cups freshly grated sharp cheddar cheese
  • 1 cup shredded mozzarella cheese

Instructions:

  1. Boil the spaghetti: Bring a large pot of water to a rolling boil and add 1 tbsp of salt. Drop the 16 oz of spaghetti and cook it for 2 minutes less than the package says. Note: This prevents the pasta from turning into mush during the second cook in the oven.
  2. Save the water: Before draining, carefully dip a measuring cup into the pot and reserve 1/4 cup of the starchy pasta water. Look for the cloudy, opaque liquid—that's the starch we need.
  3. Whisk the base: In your large mixing bowl, combine the two cans of cream of chicken soup, 1 cup of sour cream, the undrained Rotel, 0.5 cup chicken broth, onion powder, garlic powder, and black pepper. Whisk until the mixture is completely smooth and a pale orange color.
  4. Combine the solids: Gently fold the 1.5 lbs of shredded chicken and the under cooked spaghetti into the sauce.
  5. Adjust the consistency: If the mixture looks a bit stiff or doesn't move easily when you stir, add that reserved 1/4 cup of pasta water. The mixture should look glossy and wet.
  6. Add the first layer of cheese: Stir in 1 cup of the sharp cheddar and 0.5 cup of the mozzarella directly into the pasta mixture. Note: This ensures there is cheesy goodness inside the casserole, not just on top.
  7. Transfer to the dish: Pour the entire mixture into your prepared 9x13 inch baking dish and spread it out evenly with a spatula.
  8. The final topping: Sprinkle the remaining 1 cup of cheddar and 0.5 cup of mozzarella over the top in an even layer.
  9. The Bake: Place the dish in a preheated oven at 350°F (175°C). Bake for 25 minutes.
  10. The visual cue: Remove the dish when the sauce is bubbling vigorously at the edges and the cheese is golden brown and slightly toasted. You should smell a rich, savory aroma of toasted cheese and garlic filling the room.