Ingredients:

  • 12 oz spaghetti, broken in half
  • 3 cups rotisserie chicken, shredded
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 can (10.5 oz) cream of chicken soup
  • 4 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/2 cup whole milk
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko breadcrumbs

Instructions:

  1. Bring a large pot of salted water to a boil. Cook the spaghetti for 2 minutes less than the package instructions (al dente). Drain and set aside.
  2. Shred the rotisserie chicken into a large mixing bowl.
  3. In a saucepan over medium heat, melt the butter. Whisk in the flour for 1 minute until it smells nutty.
  4. Slowly stir in the milk, cream of chicken soup, and softened cream cheese. Whisk constantly until the mixture is smooth and bubbling.
  5. Stir in the sour cream, garlic powder, salt, and pepper, then remove from heat.
  6. Pour the sauce over the shredded chicken and stir until fully coated.
  7. Fold in the cooked spaghetti gently to avoid breaking the strands.
  8. Transfer the mixture into a 9x13 inch baking dish.
  9. Top evenly with mozzarella, Parmesan, and panko breadcrumbs.
  10. Bake at 350°F (175°C) for 20–25 minutes, or until the edges are bubbling and the top is a deep golden-brown.