Ingredients

The following ingredients have 6 Servings
  • 8 ounces spaghetti (cooked)
  • 2 cups cooked chicken (shredded)
  • 1 onion (chopped)
  • 1 clove garlic (minced)
  • ½ green bell pepper (chopped)
  • ¼ cup butter
  • ¼ cup flour
  • 1 teaspoon Italian seasoning
  • 1 cup chicken broth
  • ¾ cup light cream
  • ½ cup parmesan cheese (shredded)
  • 2 cups sharp cheddar cheese (shredded, divided)
  • salt and pepper
  • 14 ounces diced tomatoes (drained or tomatoes with chilis)

Instruction

  • Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
  • Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly. 
  • Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
  • Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
  • Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.