Ingredients:
16 ounces thin spaghetti, cooked
2 cups cooked chicken, about 1 pound
1/2 cup unsalted butter, plus more for buttering pan
2 cans cream of chicken soup
2 cups sour cream
1/2 cup dry chicken broth
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons Parmesan cheese, grated
2 cups mozzarella cheese, shredded
Directions:
Preheat your oven to 300°F (150°C).
In a large mixing bowl, combine the butter, cooked chicken, cream of chicken soup, sour cream, salt, pepper, and white wine or chicken broth.
Add the cooked spaghetti to the mixture and toss until well combined.
Transfer the mixture to a buttered 13×9 inch baking dish.
Sprinkle the top evenly with Parmesan and mozzarella cheeses.
Cover the dish with foil and bake for 45 minutes.
Remove the foil and continue to bake for another 15 minutes, or until the cheese is bubbly and slightly golden.
Serve hot, ideally with a side of garlic bread or a simple green salad.
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: Estimated 500 kcal per serving | Servings: 10 servings