Equipment Needed
- Large pot for boiling pasta
- Large skillet or Dutch oven
- 9×13 inch baking dish
- Colander
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowls
Step-by-Step Instructions
I always start by preheating my oven to 350°F (175°C) and greasing my 9×13 inch baking dish. Then, I bring a large pot of salted water to a boil and cook the spaghetti according to package directions, but for 1-2 minutes less than al dente. It will continue to cook in the oven, so this prevents it from becoming mushy. I drain the pasta and return it to the pot, off the heat. While the pasta cooks, I melt the butter in my large skillet over medium heat. I add the diced onion and celery, cooking them for about 5-7 minutes until they’re soft and translucent. That savory, aromatic base is the foundation of the dish’s flavor.
Once the vegetables are soft, I add both cans of condensed soup (mushroom and chicken) to the skillet. To this, I stir in the chicken broth, the drained can of diced tomatoes with green chilies, garlic powder, onion powder, paprika, salt, and pepper. I let this sauce simmer for about 5 minutes, stirring occasionally, until it’s hot, bubbly, and beautifully combined. The smell at this point is incredibly rich and inviting. I then stir in all of the shredded chicken and one cup of the shredded cheddar cheese, mixing until the cheese is melted and the chicken is evenly coated in the creamy sauce.
Now, for the grand assembly. I pour the creamy chicken and sauce mixture over the cooked, drained spaghetti in the pot. Using tongs or two large spoons, I gently toss everything together until every strand of pasta is gloriously coated in the sauce. I want the mixture to be homogenous, with the chicken and pasta evenly distributed. I then transfer this entire mixture to my prepared baking dish, spreading it out into an even layer. (See the next page below to continue…)