A creamy and cheesy chicken spaghetti casserole that's perfect for a comforting family dinner.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking and optimal texture.
Cook the spaghetti in a large pot of boiling salted water until al dente. Drain and set aside.
Don't overcook the spaghetti as it will continue to cook in the oven.
In a mixing bowl, combine the cream of mushroom soup, chicken broth, and diced tomatoes. Mix well.
Use a whisk to ensure the ingredients are well blended.
Layer the cooked spaghetti in a greased casserole dish, followed by the cooked chicken, then pour the sauce mixture over the top.
Ensure the sauce covers the spaghetti evenly for consistent flavor.
Top the casserole with the cubed cheese, spreading it evenly.
Distribute the cheese evenly for a uniform melt.
Bake in the preheated oven for 30-45 minutes, or until the cheese is melted and bubbly.
Check the casserole halfway through to ensure it doesn't overcook.
Remove from the oven and let it rest for 5 minutes before serving.
Resting allows the flavors to meld and makes serving easier.
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