Ingredients:

  • 1 lb dry spaghetti
  • 3 cups cooked chicken, shredded
  • 1 tbsp extra virgin olive oil
  • 10.5 oz cream of mushroom soup
  • 10.5 oz cream of chicken soup
  • 10 oz diced tomatoes with green chiles, undrained
  • 0.5 cup low sodium chicken broth
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 cup processed cheese, cubed
  • 0.25 cup fresh parsley, chopped
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat oven to 350°F (180°C). Bring a large pot of salted water to a boil. Cook spaghetti for 2 minutes less than the 'Al Dente' package instructions. Drain and set aside.
  2. In a large mixing bowl, whisk together the cream of mushroom soup, cream of chicken soup, chicken broth, garlic powder, and onion powder. Fold in the undrained diced tomatoes and chiles.
  3. Add the shredded chicken and the par-boiled spaghetti to the sauce mixture. Toss gently with tongs until the pasta is thoroughly coated.
  4. Fold in half of the shredded cheddar cheese and all of the processed cheese cubes.
  5. Transfer the mixture to a 9x13 inch baking dish. Top with the remaining cheddar cheese.
  6. Bake for 20 minutes or until the cheese is bubbling and golden-brown. Garnish with fresh parsley before serving.