Chicken Spaghetti Recipe

 

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.

 

 

Chicken Spaghetti

Ingredients

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

Directions

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!