Ingredients (The 4 Elements)
1 lb Spaghetti (broken in half and cooked according to package instructions)
3 cups Shredded cooked chicken (L-djaj mfertet, rotisserie or leftover works perfectly)
2 cans (10.5 oz each) Cream of Chicken soup (or Cream of Mushroom)
2 cups Shredded Mozzarella or Cheddar cheese (plus an extra handful for that golden top crust)
From the pantry: ½ cup chicken broth or milk (to thin the sauce if needed), salt, pepper, and garlic powder to taste.
Instructions
Preheat and Prep: Preheat your oven to 375°F (190°C) and grease a large 9x13-inch baking dish.
Mix the Base: In a large mixing bowl, combine the two cans of cream of chicken soup, half of your shredded cheese, and a splash of milk or broth to smooth it out. Season with a bit of garlic powder, salt, and plenty of black pepper.
Combine: Toss your cooked, drained spaghetti and the shredded chicken directly into the bowl with the creamy soup mixture. Stir everything well until every single strand of pasta is coated in the cream.
Layer the Magic: Dump the entire mixture into your prepared baking dish. Top it generously with the remaining shredded cheese so it blankets the top completely, just like the bubbly golden crust you see in
Bake to Perfection: Bake uncovered for 20 to 25 minutes until the edges are bubbling and the cheese on top is beautifully melted, stringy, and golden brown. Let it cool for 5 minutes before scooping.
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