Chicken Spaghetti

 This has quickly become a family favorite. I wasn't too sure how the kids would like it and the majority of the kids really loved it. Ross REALLY loved it though! 

It's a great weeknight meal!

The original recipe had some great suggestions for making this ahead (to save extra time on those busy nights!) as well has tips on how to freeze it. So check it out here if you want those ideas too. 

Ingredients

• 2 small boneless skinless chicken breasts, cooked and shredded
• 2 tsp Italian Seasoning
• Salt & Pepper
• 2 Tbsp olive oil
• 4 Tbsp butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 Tbsp flour
• 1.5 cups chicken broth
• 3/4 cup milk
• 4 oz cream cheese, softened
• 1 cup cheddar cheese, shredded
• 10 oz diced tomatoes and green chilies
• 8 oz thin spaghetti
• 1 cup mozzarella cheese, shredded

Instructions

1. Preheat oven to 400 degrees
2. In a large saucepan melt the butter. Add the onions and cook until softened, about 4 minutes. Add garlic and cook 1 more minute.
3. Sprinkle flour over the onions and cook for about 1 minute, stirring constantly.
4. Add the chicken broth in splashes, to maintain the thickness of the roux. Stir in between each splash. Add the milk next, a little at a time. Whisk until combined and smooth.
5. Start boiling water for your noodles and cook according to package directions. 
6. Meanwhile, let the sauce simmer and reduce while the pasta cooks. Add the softened cream cheese and stir continuously until melted and smooth
7. Reduce heat to low and let the base cool a little before adding the shredded cheese.
8. Add the diced tomatoes and chicken and stir to combine. 
9. Stir in the Spaghetti
10. Transfer to a lightly greased 9x13 casserole dish and top with mozzarella cheese and bake uncovered for 15 minutes.