Chicken Spaghetti

This meal was a hit tonight with my family. It kind of has an alfredo taste to it, but it's neat that it's a baked/casserole-like dish. It's definitely a recipe that takes some time to put together and then bake, but it's well worth the effort. Probably something you'd want to start preparing about 2 hours ahead of when you want to eat.

Chicken Spaghetti

3-4 chicken breasts or equivalent (I used boneless skinless, but, you can use bone-in or thigh meat)

2-3 carrots, peeled and cut into small pieces

1/2 large vidalia onion, cut into small pieces

black pepper (to taste)

1/2 tsp. fresh minced garlic (or garlic powder, to taste)

1 cup sour cream

2 cups shredded mozzarella cheese

1/2 cup Parmesan cheese

Double Recipe of Condensed Cream Soup

16 oz. spaghetti (I use Tinkyada's Spaghetti)

1 cup broth reserved

1. Bring chicken along with onion, carrots, pepper, and garlic to a boil in large pot of water. Simmer until chicken is cooked. Temp chicken to 165-F.

2. Save broth to boil spaghetti, but reserve one cup.

3. Hand-shred chicken once it's cool enough to handle.

4. Cook spaghetti in remaining pot of broth and drain. Set aside along with chicken.

5. Mix carrots, onion, condensed cream soup, 1 cup broth, sour cream, Parmesan cheese, garlic powder, black pepper in a large bowl.

6. Add drained spaghetti and chicken. Pour into a 13X9 pan and bake for 30 minutes at 4oo degrees. Top with mozzarella and bake about 10 minutes - until mozzarella is melted.