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Cheesy Chicken Spaghetti
Nb persons: 12
Yield:
Preparation time:
Total time:
Source:
| Chicken spaghetti has a creamy white sauce that makes it a cross between macaroni and cheese and alfredo. Not bad company, right? This delectable dish is another one of my go-to dishes when I need to feed a crowd with not a lot of money. The creamy and decadent homemade white sauce makes it company worthy. Add a big salad and a basket of Homestyle Garlic-Herb Bread and it's a feast! Ingredients you'll need: | |
| 1 lb | thin spaghetti |
| 1 medium | onion, finely diced |
| 1 | celery rib, finely diced |
| 8 oz sliced baby bella mushrooms [or your preference] | |
| olive oil | |
| 4 clove | garlic, minced |
| 1/2 cup [1 stick] butter or light butter | |
| seasoned salt | |
| black pepper to taste | |
| 1/3 cup | AP flour |
| 4 cup | whole milk |
| 2 tsp | dry Italian seasoning |
| 1 tsp | seasoned salt |
| 1/4 tsp | black pepper |
| 1/3 cup | grated Parmesan cheese plus 2 Tbsp |
| 4 oz jar | pimentos, well drained |
| 3 cup | cooked chicken, roughly chopped |
| 3 cup | shredded white sharp cheddar cheese or Italian cheese blend, divided |
Directions:
Preheat the oven to 350°F. Spritz a 9 x 13 inch baking dish with cooking spray. Set aside. Cook the spaghetti in salted water per the package directions until al dente. Drain well. On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste. Add the minced garlic and cook for 1 minute longer. Remove to a large mixing bowl.
In the same saucepan melt 1 stick of butter. Add the flour stirring constantly over medium-high heat. Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3-5 minutes. Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. Adjust salt and pepper to your taste, if needed. Remove from the heat and add 1/3 cup grated Parmesan cheese.
Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl. Pour the sauce over and stir until combined.
Pour into the baking dish and top with the remaining 1 cup of shredded cheese. Sprinkle with 2 Tbsp Parmesan cheese.
Bake for 30 minutes until golden and bubbly. Yield: 12 servings
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