Ingredients:

8 oz spaghetti
2 cups cooked chicken, shredded
1 can (10.5 oz) condensed cream of mushroom soup
1 cup chicken broth
1 cup sour cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1/4 cup sliced almonds (optional)
Salt and pepper to taste

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Cook spaghetti according to package instructions until al dente. Drain and set aside.
In a large bowl, mix together cooked spaghetti, shredded chicken, cream of mushroom soup, chicken broth, sour cream, mozzarella cheese, Parmesan cheese, chopped parsley, sliced almonds (if using), salt, and pepper.
Pour the mixture into the prepared baking dish and spread evenly.
Cover with aluminum foil and bake in the preheated oven for 30 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the top is golden brown and bubbly.
Let cool for a few minutes before serving. Garnish with additional chopped parsley and grated Parmesan cheese, if desired.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 1 hour | Kcal: Approximately 350 per serving | Servings: 6