Cheesy Chicken Spaghetti

By The Stay At Home Chef

Ingredients

8 ounces spaghetti
2 tablespoons butter
1 medium white onion (diced)
1 green bell pepper (diced)
2 cloves garlic (minced)
1/4 cup all-purpose flour
2 cups milk
3 cups shredded cheddar cheese (divided)
15 ounces canned diced tomatoes (drained)
4 ounces canned diced green chiles (drained)
2 cups cooked diced chicken
1/2 teaspoon salt
1/2 teaspoon black pepper

Prep Time15mins
Cook Time30mins
Servings6

Instructions

Preheat oven to 350 degrees. Cook spaghetti in a saucepan according to package directions.

Meanwhile, melt butter in a large pot over medium-high heat. Add in onion and bell pepper and cook until softened, about 5-7 minutes.

Add in garlic and flour and continue to cook 2 more minutes. Slowly stir in milk and bring to a simmer until thickened. Once the sauce thickens, immediately remove from heat.

Stir in 2 cups cheddar cheese until melted and smooth. Then stir in diced tomatoes, diced green chilis, diced cooked chicken, and drained spaghetti. Season with salt and pepper to taste.

Pour pasta into a lightly greased 9x13 pan. Top with remaining 1 cup cheddar cheese. Bake in the preheated oven for 25 to 30 minutes until cheese is warm and bubbly and starting to brown.