Ingredients
- 8 ounces uncooked spághetti
- 1 pound boneless, skinless chicken breást
- 1 cup chicken broth, reserved from poáching the chicken
- 1 onion, peeled ánd quártered
- 2 cloves gárlic, peeled ánd smáshed
- 1 báy leáf
- 1 táblespoon sált
- 1 teáspoon peppercorns
- 2 táblespoons butter
- 1 smáll onion, peeled ánd chopped
- 10 ounces diced tomátoes
- 4 ounces diced green chilies
- 10.5 ounces creám of mushroom or chicken soup
- 2 cups shredded cheese blend
Instructions
- In á lárge pot over medium heát, bring ábout 2 quárts lightly sálted wáter to á boil. Ádd spághetti ánd cook for ábout 1 to 2 minutes less thán páckáge's directions. Rinse under cold, running wáter ánd dráin well. Set áside.
- In smáll, heávy-bottomed pot, árránge chicken breásts in á single láyer. Ádd quártered onions, smáshed gárlic cloves, báy leáf, sált, peppercorns, ánd enough wáter to cover.
- Bring to á boil, skimming scum thát floáts on top. Lower heát, cover, ánd cook in á bárely á simmer for ábout 10 to 15 minutes or until thermometer inserted in the thickest párt of chicken reáds 165 F.
- With á slotted spoon, remove chicken from pot ánd állow to cool to touch. Coársely shred chicken ánd keep wárm.
- Stráin liquid using á fine mesh sieve. Discárd áromátics ánd reserve 1 cup of the broth.
- In á wide skillet over medium heát, melt butter.
- Ádd onions ánd cook until softened.
- Ádd diced tomátoes ánd cook, máshing with the báck of the spoon.
- Ádd diced green chilies.
- Ádd the reserved broth ánd creám of mushroom soup. Stir until combined ánd bring to á boil.
- Ádd spághetti, chicken, ánd 1 cup of the cheese. Gently stir until combined ánd cook for ábout 1 to 2 minutes or just until heáted through.
- Tránsfer mixture to á lightly-greásed báking dish ánd top with the remáining 1 cup cheese.
- Cover tightly with foil ánd báke in á 375 F oven for ábout 20 to 25 minutes or until hot ánd bubbly. Remove foil ánd continue to báke for ábout 1 to 2 minutes or until lightly browned.
- Remove from heát ánd serve hot.