Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 1 teaspoon (5ml) salt
  • ½ teaspoon (2.5ml) black pepper
  • 6 cups (1.4L) chicken broth (low sodium)
  • 4 tablespoons (57g) unsalted butter
  • 1 medium yellow onion, finely diced (approx. ½ cup or 75g)
  • 1 green bell pepper, finely diced (approx. ½ cup or 75g)
  • 4 ounces (113g) sliced mushrooms, chopped
  • ¼ cup (30g) all-purpose flour
  • 1 (10.75 ounce) can (305g) condensed cream of chicken soup
  • 1 (10.75 ounce) can (305g) condensed cream of mushroom soup
  • 1 (10 ounce) can (283g) diced tomatoes and green chilies (like Rotel), undrained
  • 4 ounces (113g) cream cheese, softened
  • ½ teaspoon (2.5ml) garlic powder
  • ½ teaspoon (2.5ml) paprika
  • Salt and black pepper to taste
  • 1 lb (454g) spaghetti
  • ½ cup (113g) shredded cheddar cheese, for topping (optional)

Instructions:

  1. Place chicken breasts in a large pot, season with salt and pepper, and cover with chicken broth. Bring to a boil, then reduce heat and simmer until cooked through (internal temperature of 165°F/74°C).
  2. While the chicken cooks, boil spaghetti according to package directions. Drain and set aside.
  3. Remove cooked chicken from the broth and let cool slightly. Shred the chicken using two forks. Reserve some of the chicken broth (about 1 cup) for later.
  4. Melt butter in a large skillet or Dutch oven. Sauté onion and bell pepper until softened. Add mushrooms and cook until softened.
  5. Stir in flour and cook for 1 minute, until a roux forms. Gradually whisk in reserved chicken broth until smooth.
  6. Stir in cream of chicken soup, cream of mushroom soup, diced tomatoes and green chilies, cream cheese, garlic powder, and paprika. Season with salt and pepper to taste. Heat until cream cheese is melted and sauce is smooth.
  7. Add the cooked spaghetti and shredded chicken to the sauce. Toss to coat.
  8. Pour the mixture into a greased 9x13 inch baking dish. Sprinkle with cheddar cheese (if using). Bake in a preheated oven at 350°F (175°C) for 20 minutes, or until heated through and cheese is melted and bubbly. Serve immediately.