Ingredients
– 2 cups cooked chicken, shredded or diced
– 8 ounces spaghetti
– 1 can (10 ounces) Rotel tomatoes with green chilies
– 1 can (10.5 ounces) cream of chicken soup
– 1 cup sour cream
– 1 cup shredded cheese (Cheddar or Monterey Jack)
– 1/2 cup diced onion
– 1/4 cup diced bell pepper
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– Olive oil for cooking
Equipment Needed
– Large pot for boiling pasta
– Sauté pan
– Mixing bowl
– 9×13-inch baking dish
– Cooking spoon
– Aluminum foil
Step-by-Step Instructions
Let’s get started! Begin by cooking the spaghetti according to package instructions until it’s al dente. I usually add a pinch of salt to the boiling water for added flavor. While that’s cooking, heat a bit of olive oil in a sauté pan over medium heat. Add the diced onion and bell pepper, sautéing them until they’re soft and fragrant, about 5-7 minutes. The smell is simply heavenly as the onions start to caramelize! (See the next page below to continue steps…)