Ingredients:

  • 12 oz spaghetti noodles
  • 3 cups shredded cooked chicken breast
  • 1 cup diced celery
  • 1 cup diced carrots
  • 1/2 cup diced onion
  • 1 can (10.5 oz) cream of chicken soup
  • 1 cup sour cream
  • 1/2 cup whole milk
  • 1 can (10 oz) diced tomatoes with green chiles, drained
  • 1 tsp garlic powder
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 2 cups shredded sharp cheddar cheese
  • 1/4 cup grated Parmesan cheese

Instructions:

  1. Bring a large pot of salted water to a boil. Add spaghetti and cook for 2 minutes less than the package instructions to ensure it remains al dente after baking.
  2. While the pasta cooks, combine the shredded chicken, diced celery, diced carrots, and diced onion in a large mixing bowl.
  3. Drain the pasta and immediately toss it into the bowl with the chicken and vegetables to prevent sticking.
  4. In a separate bowl, whisk together the cream of chicken soup, sour cream, whole milk, and drained tomatoes until smooth.
  5. Stir in the garlic powder, salt, and black pepper.
  6. Pour the sauce over the pasta mixture and fold gently until every strand of spaghetti is evenly coated.
  7. Preheat the oven to 350°F (175°C) and transfer the mixture into a 9x13 inch baking dish, smoothing the top with a spatula.
  8. Layer the shredded cheddar and Parmesan cheese evenly across the top.
  9. Bake for 15–20 minutes until the edges are bubbling and the cheese has melted into a golden-brown crust.