Chicken Spaghetti
Ingredients
- Vegetable oil spray
- 1 lb. spaghetti noodles
- 1/2 stick butter
- 1 diced white onion
- 2 tbsp. minced garlic
- 1 red bell pepper (finely chopped)
- 1 cup heavy cream
- 1/2 cup milk
- 1/2 cup chicken broth
- 8 oz. cream cheese
- 2 cups grated white cheddar (4 oz.)
- 2 oz. Velveeta
- 1 tsp. pepper
- 2 tbsp. minced parsley
- 2 cups shredded meat from rotisserie chicken
Directions
- Preheat oven to 350 and spray a 9x13 pan with vegetable oil
- Bring a large pot of water to a boil and cook spaghetti noodles
- In a deep skillet, melt the butter and add onion, garlic and bell pepper and sauté (6 mins)
- Stir in cream, cream cheese, milk, broth, 1 cup of cheddar, Velveeta, 1 tsp salt and pepper
- Cook, stirring often, until the cheese is melted, and the sauce is creamy. Add chicken and spaghetti and toss to coat
- Transfer to baking pan and top with remaining 1 cup of cheddar
- Spray one side of a large piece of foil with oil and cover the dish with it tightly
- Bake for 20 minutes, remove the foil and bake until lightly browned (5-10 mins)
- Sprinkle with parsley and serve
- Chicken and Rice Soup
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