Ingredients: |
Ingredients: Vegetable Oil Spray ½ cup chicken broth
Salt One 8oz block cream cheese, cut into pieces
1 pound spaghetti 2 cups grated white cheddar cheese
4 tablespoons unsalted butter 2 ounces Velveeta cheese, cut into pieces
½ white onion, diced 1 teaspoon black pepper
1 tablespoon minced garlic 2 cups shredded meat from a rotisserie chicken
1 red bell pepper, finely chopped 2 tablespoons minced fresh parsley, for garnish
1 yellow bell pepper, finely chopped
1 cup trimmed and sliced baby bella mushrooms
1 cup heavy cream
½ cup milk
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Directions: |
Directions:1. Preheat the oven to 350º. Spray a 9x13 inch baking pan with vegetable oil.
2. Bring a large pot of generously salted water to a boil. Cook the spaghetti until al dente according to the package directions. Drain thoroughly. Place cooked noodles in the baking pan.
3. Meanwhile, in a deep skillet, melt butter over medium heat. Add the onion, garlic, and bell peppers and sauté until tender, about 6 minutes. Add the mushrooms and cook for 2 minutes.
4. Stir in the cream, milk, broth, cream cheese, 1 cup of the cheddar, the Velveeta, 1 teaspoon salt (or to taste), and the pepper. Cook, stirring often, until the cheese is melted and the sauce is creamy. Add the chicken and toss to coat.
5. Pour the sauce over noodles and toss to coat. *In the original recipe, it says to add the noodles to the skillet and coat in there. I have found that it is easier if I do it in the baking dish because I have more room to mix everything together in there. This could be depending on the size of the skillet you are using what would work best for you.*
6. Top noodles and sauce with the remaining 1 cup of cheddar cheese.
7. Spray one side of a large piece of foil with oil and cover the dish tightly with it. Bake for 20 minutes. Remove the foil and bake until lightly browned, 5 to 10 minutes.
8. Sprinkle with parsley and serve. |
This recipe for Joanna Gaines' Chicken Spaghetti is from