📋 Ingredients:
12 oz spaghetti
2 tablespoons olive oil
3 cups cooked shredded chicken
1 small onion, diced
3 cloves garlic, minced
1 can (10.5 oz) cream of chicken soup
1 can (10 oz) diced tomatoes with green chilies, drained
1/2 cup sour cream
1/2 cup chicken broth
2 cups shredded Monterey Jack cheese
1 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt
Fresh parsley, chopped (optional, for garnish)
👩🍳 Directions:
1️⃣ Preheat oven to 350°F. Cook spaghetti until al dente, then drain and set aside.
2️⃣ Heat olive oil in a large skillet over medium heat. Sauté onion for 3–4 minutes until soft, then add garlic and cook for 1 minute.
3️⃣ Stir in cream of chicken soup, diced tomatoes, sour cream, and chicken broth. Mix until smooth and creamy.
4️⃣ Add shredded chicken, smoked paprika, salt, and black pepper. Stir well to combine.
5️⃣ Mix in 1 cup of Monterey Jack cheese until melted and creamy.
6️⃣ Add cooked spaghetti and toss until fully coated in the sauce.
7️⃣ Transfer to a baking dish and spread evenly.
8️⃣ Top with remaining cheese and bake for 20 minutes until hot, bubbly, and lightly golden.
9️⃣ Garnish with parsley and serve warm.
⏱ Preparation time: 15 minutes
⏱ Cooking time: 20 minutes
⏱ Total time: 35 minutes
🔥 Calories: ~460 kcal per serving
🍽 Servings: 6