Serves 8; (estimated cost: $16, or $2 per serving)
Ingredients
12 ounces dry spaghetti pasta (about 3/4 of the box)
2 cans cream of chicken soup (10 ounces each, undiluted – do not add water)
1 can of diced tomatoes (10 ounces, undrained)
1 cup sour cream
1/4 cup low-sodium chicken broth
2 cups shredded Mexican cheese blend, divided
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
pinch of crushed red pepper flakes
2 cups shredded cooked chicken breast
Steps
Preheat the oven to 350 degrees F. Spray a 9×13 baking dish with nonstick cooking spray. (See note below.)
Cook pasta according to package directions, al dente. Drain well and set aside for a minute.
Add the cream of chicken soup, canned tomatoes with juices, sour cream, chicken broth, 1 cup of Mexican cheese, and all the seasonings to the pot you cooked the pasta in. Mix until thoroughly combined. Then fold in the cooked pasta and shredded chicken until everything is well coated.
Pour the combined mixture into the prepared baking dish.
Top with remaining 1 cup cheese.
Cover with nonstick aluminum foil.
Cook in the oven for about 20 minutes until hot and bubbly, then remove foil and place back in the oven for 5-10 minutes.
Garnish with freshly chopped parsley, serve, and enjoy!