Chicken Spaghetti
Description
Ready to try something new and different? Throw out what you know about spaghetti and try this chicken spaghetti in a creamy cheese sauce, Ro-tel tomatoes with chilies and chicken. You'll be glad that you did.
Ingredients
16 oz. spaghetti pasta
2 c. cooked chicken, shredded
3 T. butter
¼ c. all-purpose flour
2 c. milk
16 oz. grated Cheddar cheese, divided
4 oz. cream cheese
1 t. garlic powder
1 t. onion powder
½ t. salt
½ t. black pepper
10.5 oz. canned diced tomatoes with green chiles, drained (Ro-tel)
1 t. dried parsley
Directions
Sign In / Sign Up
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Continue with Email
Preheat oven to 350 degrees. Grease a 9x13 inch baking dish.
Bring a large pot of well salted water to a boil; add spaghetti; cook for 2 minutes less than the package directions; drain. Place in a large bowl; add the chicken.
While pasta is cooking, melt butter in a medium saucepan over medium heat. Whisk in the flour; cook for 1 minute.
Whisk milk into flour; cook until thickened, whisking constantly, about 3 minutes.
Remove milk mixture from heat; whisk in 10 oz. grated Cheddar cheese with the cream cheese, garlic and onion powders, salt and pepper; whisk until mixture is smooth and creamy and cheese has fully melted.
Pour cheese sauce over spaghetti and chicken; add canned tomatoes and chiles; stir well to combine. Spread mixture into the prepared baking dish. Sprinkle the remaining Cheddar cheese over the top.
Bake for 30 minutes or until cheese has melted and casserole is hot and bubbly.
Serve immediately garnished with parsley.
8 servings.