Cheesy Baked Chicken Spaghetti
Ingredients
Cream Sauce
-
2
cups
Chicken Broth, low sodium
-
1
cup
Milk
-
¾
cup
Flour
-
1
teaspoon
Kosher Salt
-
½
teaspoon
Black Pepper
-
½
teaspoon
Garlic Powder
-
¼
teaspoon
Onion Powder
Casserole Base
-
8
oz
Thin Spaghetti, Cappellini
-
3
cups
Diced Cooked Chicken
-
1
14-oz can
Diced Tomatoes, lightly drained
-
1
7-oz can
Diced Green Chilis
-
1
Tablespoon
Taco Seasoning
-
1
cup
Sour Cream
-
1
cup
Monterey Jack Cheese, shredded
-
1 ½
cups
Cheddar Cheese, shredded, divided
Instructions
- Make the cream sauce by boiling chicken broth, then whisking in a mixture of flour and milk until thick.
- Add salt, pepper, garlic powder, and onion powder to the cream sauce and set aside.
- Cook the thin spaghetti to al dente, then drain and return to the pot.
- Mix in diced chicken, tomatoes, green chilis, taco seasoning, sour cream, and cheeses into the pasta.
- Combine the cream sauce with the pasta mixture and pour into a baking dish.
- Cover with foil and bake at 350°F for 25 minutes.
- Uncover and sprinkle with ½ cup of cheddar cheese, then bake for an additional 10-15 minutes until bubbly.
Nutrition Facts (estimated)
Servings
8 servings
Calories
587
Total fat
25g
Total carbohydrates
50g
Total protein
30g
Sodium
800mg
Cholesterol
80mg
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