Saturday, December 7, 2013

Chicken Spaghetti with NO Velveeta or Canned Soups




The Mister and I have both been nursing wicked colds all week.  I'm finally getting my appetite back and decided that a big batch of chicken spaghetti would be just the thing to revive my neglected taste buds.  Most of the recipes I came across centered around cans of cream-o'-crap and a big block of Velveeta.  I'm not a fan of either, so I was excited to see that a blogger had created a version of this dish with a cheddar sauce.  The outcome was delicious!

Note:  I went ahead and baked my spaghetti, which makes for a drier dish.  You are free to just mix everything in the pot and skip that step if you'd like.  If you want to bake it but prefer a saucier casserole, I would recommend upping the liquids by about a cup.

Also, a lot of cooks use poached and shredded chicken breast for this dish.  I opted to dice my chicken, season it with seasoned salt, cumin, and chili powder, and sear it on the stovetop.

Adapted from Lauren's Latest

INGREDIENTS
3/4 lb. thin spaghetti
3 tablespoons butter
1 yellow onion, diced
2 tablespoons all purpose flour
1 cup chicken stock
1 cup milk
1/2 lb cheddar cheese, shredded
1 can Rotel tomatoes and green chiles, drained
1/2 teaspoon cumin
salt & pepper, to taste
2 cups cooked, shredded chicken

DIRECTIONS
Preheat oven to 350.  Bring a large pot of water to boil. Cook spaghetti to al dente and drain.

Meanwhile, melt butter and saute onions until softened, about 5 minutes. 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, salt, pepper, Rotel, chicken, and cooked spaghetti. Toss to coat everything evenly in sauce.

Pour into greased 9 X 13 glass dish.  Bake 30 minutes.


Pin It!

1 comment:

  1. I'd like to invite you to join our site www.erecipe.com . I really enjoy your blog and recipes and I think the over 8,000 unique daily visitors to eRecipe will too.
    By joining eRecipe, we will provide the Nutrition Facts for every recipe you post in which you could customize and add to your blog. Viewers need and love to know the nutritional facts. Its a free service that we offer to blogs and recipes we really love. It looks professional and your members will love it.
    Simply visit www.erecipe.com or contact me at michelle@erecipe.com. We look forward having you in our network!

    ReplyDelete

LinkWithin

Related Posts Plugin for WordPress, Blogger...