Cheesy Chicken Spaghetti (Print Version)

# Ingredients:

01 - 350g of spaghetti.
02 - 2 cans (300g each) of cream of chicken soup.
03 - 1 can (300g) diced tomatoes with green chilis (like Tomacouli).
04 - 1 small tub of crème fraîche (200ml).
05 - 60ml of chicken stock.
06 - 250g grated French cheese mix (such as emmental, mozzarella, comté), reserve half for topping.
07 - 1 tsp garlic powder.
08 - 1 tsp onion granules.
09 - 1/2 tsp fine sea salt.
10 - 1/4 tsp ground black pepper.
11 - A dash of red chili flakes.
12 - 250g shredded roast chicken.
13 - A handful of chopped fresh parsley to decorate.

# Instructions:

01 - Set the oven to 175°C and lightly grease a 23cm x 33cm baking dish with cooking spray.
02 - Boil the spaghetti in salty water until just tender, following the box instructions, and drain.
03 - In the pasta pot, mix the cream soup, diced tomatoes, crème fraîche, stock, 125g of cheese, and seasonings together until smooth.
04 - Stir the spaghetti and chicken into the sauce, making sure everything’s well mixed.
05 - Spoon the mixture into the greased baking dish and sprinkle the remaining cheese on top.
06 - Cover with foil (use the non-stick side) and cook for 20 minutes until it’s bubbling.
07 - Take off the foil and bake another 5-10 minutes or until the top’s golden and bubbling.
08 - Before you bring it to the table, sprinkle it with fresh parsley.

# Notes:

01 - Perfect to freeze for another day.
02 - You can prep this ahead!
03 - An ideal recipe for those hectic days.
04 - Great way to use up leftover roast chicken.

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