Cheesy Chicken Spaghetti
Description
Everyone loves a chicken Alfredo dish, so who wouldn't love Cheesy Chicken Spaghetti? This wonderful dish can serve a crowd. Pair it with a wonderful, light salad.
Ingredients
1 lb. thin spaghetti
1 medium onion, finely diced
1 celery rib, finely diced
8 oz. sliced baby bella mushrooms
olive oil
4 cloves garlic, minced
1 stick butter or light butter
seasoned salt, to taste
freshly ground black pepper, to taste
1/3 c. all-purpose flour
4 c. whole milk
2 t. dry Italian seasoning
1 t. seasoned salt
1/4 t. black pepper
1/3 c. grated Parmesan cheese plus 2 T. additional
4 oz. jar pimentos, well drained
3 c. cooked chicken, roughly chopped
3 c. shredded white sharp Cheddar cheese or Italian cheese blend, divided
Directions
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Preheat oven to 350 degrees. Spray a 9 x 13 inch baking dish with non-stick cooking spray.
Cook spaghetti in well-salted water according to package directions until al dente. Drain well.
On the stove top in a medium-size pot, cook diced onion, mushrooms and celery in several drizzles of olive oil. Cook 5 minutes, until vegetables soften and are beginning to brown. Season with seasoned salt and black pepper, to taste. Add minced garlic; cook 1 minute longer. Remove to a large mixing bowl.
Cheesy Chicken Spaghetti:
In the same saucepan, melt 1 stick butter. Add flour, stirring constantly over medium-high heat. Begin to whisk in the milk; continue to cook, stirring continuously over medium heat until sauce comes to a boil. Lower heat; simmer 3-5 minutes. Add 2 t. dry Italian seasoning, 1 t. seasoned salt, and black pepper. Adjust salt and pepper to taste, if needed. Remove from the heat; add 1/3 c. grated Parmesan cheese.
Add cooked spaghetti, cooked chicken, pimentos and 2 c. shredded cheese to the large mixing bowl. Pour the sauce over and stir until combined.
Pour into the baking dish; top with the remaining 1 c. shredded cheese. Sprinkle with 2 T. Parmesan cheese.
Bake 30 minutes until golden and bubbly.
12 servings