Audrey McGinnis returns to Good Day to share a yummy chicken spaghetti recipe.
1 lb. spaghetti noodles (save water after boiling)
1 poblano pepper, roasted, peeled and chopped*
10.5 oz. cream of chicken soup
10.5 oz. cream of mushroom soup
10 oz. Rotel, do not drain
8 oz. sour cream
3 cups shredded roasted chicken, approx. 3-4 chicken breast (seasoned w/ Montreal Steak Seasoning)
6 oz. Hatch green chili, roasted, peeled and chopped*
8 oz. chicken broth
1 ½ Tbs. ground cumin
1 Tbs. chili powder
1 Tbs. garlic powder
4-6 oz. finely, grated sharp cheddar cheese
½ tsp. salt
Heat oven to 375*. Season chicken breast liberally with Montreal Steak Seasoning, spray a baking dish with non-stick spray and bake in oven, uncovered, until internal temperature reaches 165*. Remove from oven and let cool. Once you are able to handle, shred and set aside, covered. Reserve any juices that are in baking pan and pour over shredded chicken.
Cook noodles according to package directions. Make sure to salt heavily; approx. 1 1/2 Tbs. salt.
Reserve liquid after cooking. Place noodles in an 11X13 baking dish.
While noodles are cooking, make chicken mixture.
In a large mixing bowl, combine all remaining ingredients, except for shredded cheese. Mix well and adjust seasoning if needed. Pour over noodles and using a tong or large spoon, stir to combine. Sprinkle with cheddar cheese and cover with foil.
Bake at 350* until center is completely melted. Uncover and cook an additional 5 minutes.