Chicken Spaghetti
Ingredients
The pasta
The sauce
-
¼
cup
butter
-
½
cup
onion, finely diced
-
1 ½
teaspoons
garlic, minced
-
¼
cup
flour
-
3
cups
milk
-
4
cups
shredded cheddar cheese, divided
-
4
ounces
cream cheese, cut into 1 inch pieces
-
to taste
salt
-
to taste
black pepper
The protein and vegetables
-
3
cups
cooked chicken, diced or shredded
-
10
ounces
Ro-Tel tomatoes with chilies, drained
-
2
tablespoons
chopped parsley
Miscellaneous
Instructions
- Preheat the oven to 350°F and coat a 9x13 pan with cooking spray.
- Cook the spaghetti in salted water according to package directions.
- Melt the butter in a skillet over medium heat, then add the onion and cook until softened.
- Add the garlic and cook briefly, then stir in the flour to make a roux.
- Slowly whisk in the milk and bring to a simmer, cooking until thickened.
- Remove from heat and mix in 2 ½ cups of cheddar cheese and cream cheese until melted. Season with salt and pepper.
- Drain the spaghetti and return it to the pot, adding the chicken and tomatoes.
- Pour the cheese sauce over the pasta and mix well.
- Transfer the mixture to the prepared pan and top with the remaining cheddar cheese.
- Bake for 20-25 minutes until bubbly and cheese is melted. Sprinkle with parsley before serving.
Nutrition Facts (estimated)
Servings
8
Calories
587
Total fat
28g
Total carbohydrates
52g
Total protein
26g
Sodium
490mg
Cholesterol
99mg
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