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Chicken Spaghetti (with Cream of nothing)
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Brief Description
No cream soup in this recipe for spicy cheesy chicken spaghetti.
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Main Ingredient
chicken
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Category: Pasta
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Cuisine: Mexican
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Prep Time: 25 min(s)
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Cook Time: 45 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: mssavy
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Posted On: Dec 27, 2015
Number of Servings:
Ingredients:
- 2 cups - cooked chicken chopped
- 2 tablespoons - olive oil
- 1 - bell pepper chopped
- 1 - onion chopped
- 2 stalks - celery chopped
- 1 cans - 10 oz. Rotel tomatoes
- 2 tablespoons - butter
- 2 tablespoons - flour
- 1 cups - milk
- 1 cups - chicken stock
- 1/8 teaspoons - red pepper
- 2 1/2 cups - shredded sharp cheddar cheese divided
- 1 pounds - spaghetti
Directions:
1. Heat oven to 350 degrees F.
2. Prepare spaghetti according to package directions.
3. Heat olive oil in a skillet over medium-high heat. Add the onions, celery, and bell pepper, cooking for 3 to 5 minutes or until softened. Stir in chicken and Rotel; set aside.
4. Melt butter in a medium saucepan over medium heat. Stir in the flour. Slowly add the chicken stock, stirring constantly. Add milk and red pepper.
5. Bring to a boil, reduce the heat and stir until thickened. You will know it is thick enough when you can dip a spoon into the sauce and then run your finger across the back of the spoon without the line running back together.
6. Stir 1-1/2 cups of the cheese into the sauce. Add to the chicken mixture. Combine with the spaghetti.
7. Pour the spaghetti into a large casserole dish (or individual casserole dishes) prepped with non-stick cooking spray. Sprinkle with remaining cheese and bake in the oven for 20 to 30 minutes or until the cheese has melted.
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