This quick and easy chicken casserole for the whole family brings together sweet peppers, onions, tomatoes, garlic and seasoned roast chicken in a creamy cheddar cheese sauce.
Preparation:
To cook:
Level: Easy
Serves: 6
Ingredients
- 8 ounces, weight Uncooked spaghetti
- 5 tablespoons Butter
- 1 Finely chopped small onion
- 1 Red bell pepper, finely diced
- 2 cloves minced garlic
- ¼ cups All purpose flour
- 1 cup Low sodium chicken broth
- 2 cups 2% or whole milk
- 1 box Sweet Diced Tomatoes and Drained Green Chilies
- ⅛ teaspoons Ground cayenne pepper
- 2-½ cups Grated sharp cheddar
- ¼ cups Freshly grated parmesan cheese
- 2 cups Roasted chicken cooked in cubes
Preparation
Cook the spaghetti according to the instructions on the box and drain well.
Melt the butter in a large skillet over medium heat. Add onions and bell pepper and cook until starting to soften; about 3-4 minutes. Reduce heat to medium-low. Add the minced garlic and cook for an additional 1 minute. Sprinkle the vegetables with flour. Cook for 2-3 minutes; stirring frequently.
Slowly stir in chicken stock and milk, alternating between the two. Stir in the drained tomatoes and ground cayenne pepper. Cook until slightly thickened; about 5 minutes. Stir in 2 cups shredded cheddar cheese and grated Parmesan cheese in small amounts until melted. Add the cooked chicken and continue to stir until hot.
Preheat the oven to 350 degrees. Add the cooked spaghetti to the casserole. Pour the chicken-cheese sauce on top of the spaghetti. Sprinkle with remaining cheddar cheese. Bake for 20 to 25 minutes or until cheese is melted and pan is hot.
