Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Cook 12 oz spaghetti in salted water until just shy of al dente (about 1–2 minutes under the box time). Drain; don't rinse.

2. 2

   In a large bowl, mix 2 cups cooked shredded chicken, 1 can (10.5 oz) cream of chicken soup, 1 can (10 oz) diced tomatoes with green chiles (drained slightly), 1 cup chicken broth, 1½ cups shredded cheddar, ½ finely diced onion, 1 teaspoon garlic powder, ½ teaspoon kosher salt, and ¼ teaspoon black pepper until everything looks creamy and speckled with tomato.

3. 3

   Toss the spaghetti with the chicken mixture until every strand is coated. Spread in a greased 9×13-inch dish and top with the remaining ½ cup cheddar.

4. 4

   Bake 25–30 minutes until the edges are bubbling and the cheese on top is melted with a few golden spots. Rest 5 minutes so it firms up for cleaner scoops. You want creamy, cheesy baked spaghetti with tender chicken and a little chile kick — not a dry underbaked casserole or a soupy center.