Ingredients
– 2 cups cooked chicken, shredded
– 8 oz spaghetti, uncooked
– 1 can cream of mushroom soup
– 1 can diced tomatoes with green chilies
– 1 cup shredded cheddar cheese
– 1 cup chicken broth
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp paprika
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Equipment Needed
– Large pot for cooking spaghetti
– Skillet for sautéing
– Mixing bowl
– Baking dish (9×13 inch)
– Spoon or spatula for stirring
– Measuring cups and spoons
Step-by-Step Instructions
To begin our delicious journey, you’ll want to cook the spaghetti according to the package instructions until al dente. Meanwhile, in a skillet over medium heat, sauté the diced onion in a little olive oil until it’s soft and translucent. This step is one of my favorites because the smell of onions sizzling brings back so many delightful memories from my childhood—it’s like an instant mood lift! Once the onions are ready, I stir in the minced garlic and cook it for about another minute, just until fragrant. This will be the base of our mouthwatering flavor! (See the next page below to continue steps…)