Homemade Chicken Spaghetti

By spend with pennies

Ingredients

8 ounces spaghetti (cooked)
2 cups shredded cooked chicken
14 ounces diced tomatoes (drained or tomatoes with chilis)
Â¼ cup butter
1 medium yellow onion (chopped)
1 clove garlic (minced)
Â½ green bell pepper (chopped)
Â¼ cup all-purpose flour
1 teaspoon Italian seasoning
1 cup chicken broth
1 cup half and half (or light cream)
Â½ cup shredded Parmesan cheese
2 cups shredded sharp cheddar cheese (divided)
Â¼ teaspoon each salt and black pepper (more to taste)

Prep Time20mins
Cook Time40mins
Servings6

Instructions

Preheat the oven to 375Â°F. Grease a 9x13-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. Stir in the flour and Italian seasoning and cook for 1-2 minutes.

Gradually add the broth and cream, a bit at a time, whisking until smooth after each addition. Bring to a boil and let boil 1 minute or until thick and bubbly.Â

Remove from heat and whisk in the Parmesan cheese, 1 cup cheddar cheese, and salt and pepper.

Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.

Top with remaining 1 cup of cheddar cheese and bake for 25-30 minutes or until hot and bubbly.