Make this easy chicken spaghetti recipe with simple ingredients and quick prep, for a creamy, cheesy, hearty and delicious casserole that everyone will love.
14ouncesdiced tomatoesdrained (or tomatoes with chilis, drained)
Instructions
Preheat oven to 375°F. Grease a 9x13 inch, or 3 quart, casserole dish.
Cook spaghetti according to package directions to al dente and drain.
Meanwhile, in a medium skillet on medium heat, melt butter. Add onion, bell pepper, and garlic, and cook for 5 minutes, or until onion and pepper are softened. Stir in flour, Italian seasoning, salt, and pepper. Cook 1-2 minutes.
Slowly add broth and cream, stirring until smooth and bubbling. Cook for about 2 minutes, or until thickened.
Remove from heat. Add 1 cup cheddar and the parmesan cheese, mix until smooth and melted. Combine spaghetti, cream sauce, chicken, and drained tomatoes. Mix well then add to the casserole dish and spread evenly.
Sprinkle casserole with remaining cheddar and bake 25-30 minutes, or until hot and bubbling.
Notes
Leftovers will keep in the refrigerator for up to 5 days, and in the freezer for 5 months.