Ingredients:

  • 1 lb spaghetti
  • 3 cups cooked chicken breast, shredded or cubed
  • 1 tsp sea salt
  • 8 oz full-fat cream cheese, softened
  • 10 oz can Rotel diced tomatoes and green chilies, undrained
  • 10.5 oz can condensed cream of chicken soup
  • 0.5 cup chicken bone broth
  • 1 tsp onion powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp black pepper
  • 2 cups sharp cheddar cheese, freshly shredded
  • 0.5 cup Parmesan cheese, freshly grated

Instructions:

  1. Preheat your oven to 350°F (175°C) and lightly grease your 9x13 baking dish with butter or non stick spray.
  2. Cook 1 lb spaghetti in salted water, but pull it out 2 minutes before the 'al dente' time. It should be firm and slightly underdone.
  3. In your large bowl, combine the 8 oz softened cream cheese, 10.5 oz cream of chicken soup, 0.5 cup bone broth, and the undrained 10 oz can of Rotel.
  4. Whisk in 1 tsp onion powder, 0.5 tsp smoked paprika, 0.5 tsp black pepper, and 1 tsp sea salt until the mixture is mostly smooth.
  5. Fold in 3 cups of cooked chicken and 1 cup of the shredded cheddar cheese.
  6. Toss the drained, hot spaghetti into the sauce. Mix until every strand is coated and glistening.
  7. Pour the mixture into your prepared baking dish. Spread it out evenly, then top with the remaining 1 cup of cheddar and 0.5 cup of Parmesan.
  8. Bake for 30 minutes until the cheese is bubbling and the edges are starting to turn golden brown.
  9. Let the dish sit for 5 to 10 minutes before serving.