Ingredients:

  • 3 cups (450g) cooked chicken breast, shredded or cubed
  • 1 can (10.5 oz / 298g) cream of chicken soup
  • 1/2 cup (120ml) sour cream
  • 2 cups (225g) sharp cheddar cheese, shredded
  • 1/2 cup (120ml) whole milk
  • 1 can (10 oz / 283g) diced tomatoes with green chilies (Rotel), undrained
  • 1/4 cup (15g) diced pimentos, drained
  • 1/2 tsp (3g) garlic powder
  • 1/2 tsp (3g) black pepper
  • 1/4 tsp (1.5g) salt
  • 12 oz (340g) spaghetti pasta

Instructions:

  1. Bring a large pot of salted water to a boil. Add the spaghetti and cook for 2 minutes less than the package directions (approx. 7-8 minutes). Drain immediately and set aside.
  2. In a large mixing bowl, whisk together the cream of chicken soup, sour cream, milk, garlic powder, salt, and pepper until the mixture is smooth. Stir in the undrained Rotel and pimentos.
  3. Add the shredded chicken and 1.5 cups of the shredded cheddar cheese to the sauce. Gently fold in the under-cooked spaghetti, ensuring every strand is coated in the creamy mixture.
  4. Transfer the mixture into a greased 9x13 baking dish. Top with the remaining 1/2 cup of cheddar cheese. Bake at 350°F (175°C) for 20–25 minutes, or until the edges are bubbling and the cheese on top is melted and golden brown.