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


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!



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