The key to this dish lies in selecting the right ingredients—fresh, quality items elevate the casserole from ordinary to memorable. When I shop for this recipe, I always opt for free-range chicken if possible and a good-quality shredded cheese blend for the best melt. I also find that homemade chicken stock, or even a rich store-bought broth, adds depth to the sauce that canned soup just can’t match. If you’re looking to lighten it up, Greek yogurt can substitute some of the creaminess without sacrificing flavor.

• 3 cups cooked, shredded chicken (rotisserie works well)
• 8 ounces spaghetti, cooked al dente
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• 1 can (10.5 ounces) cream of mushroom soup (or homemade white sauce)
• 1/2 cup sour cream or Greek yogurt
• 1/2 cup chicken broth
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons butter or olive oil
• Fresh parsley for garnish (optional)