As promised (from about a million years ago) here is the recipe for Chicken Spaghetti. Pretty easy, really tasty, and totally adaptable to any flavors or other veggies you might want to add.
8 oz. thin spaghetti
2 C cooked, shredded chicken
3 Tbs butter
1 carrot, diced
1 small onion, diced
1/2 green pepper, diced
2 celery stalks, diced
1 can diced green chilis, drained
2 Tbs flour
1 C chicken stock
1 C milk
2 C shredded cheese
1/4 tsp cumin
1/4 tsp paprika
salt and pepper to taste
Preheat oven to 350 degrees. Lightly grease a 9×13 casserole dish.
Bring a large pot of water to boil. Cook spaghetti to al dente and drain.
Meanwhile, melt butter and saute carrots, celery, peppers, and onions until softened, about 5 minutes. Stir in green chilis.
Stir in flour and cook 2 minutes. Slowly whisk in chicken broth and milk to prevent lumps. Increase heat to medium high. Allow to bubble until sauce thickens.
Reduce heat to medium low. Sprinkle in shredded cheese a bit at a time, stirring continuously until melted into sauce. Stir in cumin, paprika, salt and pepper. Stir in chicken and cooked spaghetti. Toss to coat everything evenly in sauce.
Pour into greased 9 X 13 glass dish. Bake 30 minutes. Enjoy!