The Best Cheesy Chicken Spaghetti From Scratch The Kitchen Magpie Drain and set aside. . in a large pot, combine the ro*tel with the juice, undiluted cream of mushroom soup, velveeta cheese, and cream cheese. heat over low heat, stirring constantly, until the cheeses have melted. add the garlic powder and onion powder. add the shredded chicken and cooked spaghetti. mix well. Preheat the oven to 375°f. grease a 9×13 inch baking dish. cook the spaghetti al dente in a large pot salted water according to package directions. drain well, do not rinse. meanwhile, to make the sauce, in a large skillet, melt the butter over medium heat. add onion, garlic, and bell pepper can cook until tender.
Chicken Spaghetti Recipe Best Easy Creamy Casserole Reserve 1 cup of cooking water and drain. make the sauce: sauté the red peppers, onion and garlic with the seasonings in a splash of olive oil until tender. make the béchamel sauce according to recipe instructions then combine the cooked spaghetti, sauce, sautéed vegetables and shredded chicken. add a splash of the reserved pasta cooking. Bring to a simmer once more. pro tip: mixing in the broth will help deglaze the bottom of the pan for more flavor. melt the cheese in the sauce. now add in 1 2 of the cheddar and 1 2 of the mozzarella. stir until melted and remove from the heat. cook the spaghetti. cook the pasta in a large pot of well salted water. Preheat oven to 350f degrees. spray a 9×13 baking dish with nonstick cooking spray. cook pasta according to package directions (remember, you are only using half the box of pasta.) once pasta is cooked, drain well. place pasta back into the pot (with heat turned off). Slice the chicken in half lengthwise to create 2 thinner slices. pat dry and season lightly with salt pepper and italian seasoning. heat the olive oil over medium high heat and sear the chicken on each side for 5 6 minutes. remove and set aside. dice into bite sized pieces once cool enough to handle.
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