Ingredients
– 1 pound chicken breast, cooked and shredded
– 8 ounces spaghetti
– 1 can (10 oz) Rotel diced tomatoes with green chilies
– 1 can (10.5 oz) cream of chicken soup
– 1 cup shredded cheddar cheese
– 1/2 cup sour cream
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– Salt and pepper to taste
– Fresh cilantro or parsley for garnish (optional)
Equipment Needed
– Large pot for boiling pasta
– Large skillet or saucepan
– Mixing spoon or spatula
– Colander for draining pasta
– Measuring cups and spoons
– Serving dish
Step-by-Step Instructions
To start this flavor-packed journey, bring a large pot of salted water to a boil and cook your spaghetti according to the package instructions. While that’s happening, I like to multitask and prepare the sauce in a large skillet. Simply mix together the Rotel, cream of chicken soup, shredded chicken, sour cream, and the spices. Stir everything over medium heat until it’s bubbling and oozy, filling my kitchen with a wonderful savory aroma. You want it creamy and well-combined, creating a luscious base for the spaghetti. (See the next page below to continue steps…)