INGREDIENTS
- 10 oz spaghetti cooked
- 2 cups chicken shredded
- 1 clove garlic minced
- ½ green bell pepper chopped
- 1 teaspoon Italian seasoning
- 2 tablespoons butter
- ¼ cup flour
- ½ cup chicken broth
- ½ cup milk
- ¼ cup heavy whipping cream
- 14 oz diced tomatoes drained
- 1 ½ cups mozzarella
- salt and pepper to taste
INSTRUCTIONS
- Preheat the oven to 375°F.
- Cook the spaghetti according to the package instructions until al dente and still slightly firm. Drain and set aside.
- In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning and cook for 1 minute more.
- Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
- Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
- Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13” baking dish.
- Top with the remaining mozzarella and bake for 15 – 20 minutes, until the edges are lightly browned and the cheese is bubbly.
NOTES
- Make sure to use enough water to cook the pasta, so that when the pasta expands, there’s room for the noodles to move freely.
- You can substitute a rotisserie chicken for cooking your own chicken breasts to save time.
- If freezing, line your dish with parchment paper and let it freeze solid, then transfer to a large freezer bag. This frees up your casserole dish.
- You can make this with other pastas that you have on hand such as fettuccine or large pasta noodles like penne or ziti.
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