Cheesy Baked Chicken Spaghetti with Cheddar Cheese

Serves 8 in about 1 hour. The pot starts with tomatoes** lightly, then sour cream.

Ingredients

• 2 cups chicken broth, low sodium
• 1 cup milk
• ¾ cup flour
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ¼ teaspoon onion powder
• 8 oz thin spaghetti, cappellini
• 3 cups diced cooked chicken
• 1 14-oz can diced tomatoes** lightly drained
• 1 7-oz can diced green chilis**
• 1 tablespoon taco seasoning
• 1 cup sour cream
• 1 cup monterey jack cheese, shredded
• 1 ½ cups cheddar cheese, shredded, divided

Method

1. In a small saucepan, bring 2 cups of chicken broth to a low boil.
2. In a bowl, whisk together flour and milk until smooth.
3. Gradually whisk the flour mixture into the broth, whisking until thick.
4. Lower heat and add salt, pepper, garlic powder, onion powder. Mix to combine.
5. Lift out from heat. keep it nearby.
6. Meanwhile, cook pasta to al dente and drain. Put back in pot.
7. Tip in the chicken, tomatoes, green chilis, taco seasoning, sour cream, and cheeses.
8. Mix to combine.
9. Stir in the cream sauce and mix well.
10. Tip in into a 9x13-inch baking dish.
11. Cover with foil and bake at 350° for 25 minutes.
12. Uncover and sprinkle ½ cup cheddar cheese on top.
13. Cook for an additional 10-15 minutes, until casserole starts to brown and is hot and bubbly.

More chicken ideas are in the chicken collection.