I love Chicken Spaghetti but I am not a big fan of cream of this and that and I definitely do not like Velveeta. All that expense for a processed product? No, thank you.
So, my goal was to make a Chicken Spaghetti recipe that included cream of nothing and no Velveeta. I was scared it would not work but it did! I hope you enjoy this from-scratch recipe as much as we did.
- 2 cups cooked chicken, chopped
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 can (10 ounces) Rotel tomatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken stock
- 1/8 teaspoon red pepper
- 2 1/2 cups shredded sharp cheddar cheese, divided
- 1 pound spaghetti
- Heat oven to 350 degrees.
- Prepare spaghetti according to package directions.
- Heat olive oil in a skillet over medium-high heat. Add the onions, celery, and bell pepper, cooking for 3 to 5 minutes or until softened. Stir in chicken and Rotel. Set aside.
- Melt butter in a medium saucepan over medium heat. Stir in the flour. Slowly add the chicken stock, stirring constantly. Add milk and red pepper.
- Bring to a boil, reduce heat and stir until thickened. You will know it is thick enough when you can dip a spoon into the sauce and then run your finger across the back of the spoon without the line running back together.
- Stir 1 1/2 cups of the cheese into the sauce. Add to the chicken mixture. Combine with the spaghetti.
- Pour the spaghetti into a large casserole dish (or individual casserole dishes) prepped with non-stick cooking spray. Sprinkle with remaining cheese and cook in the oven for 20 to 30 minutes or until the cheese has melted.