Chicken Spaghetti is a church potluck staple in the South, and you’re guaranteed at least 2 pans in your freezer when you have a baby. To me, it’s the ultimate comfort food because it’s simple, creamy, and cheesy. I’ve taken out a few “classic” ingredients, but you’ll never miss them!
Chicken Spaghetti Makeover
serves 6-8
1 rotisserie chicken, shredded
1 pound spaghetti (1 box)
1 small onion, diced
1 stalk celery, diced
6 tablespoons butter
1/4 cup flour
2 cups chicken broth
1 cup milk
2 cups shredded cheddar cheese
1 can Rotel tomatoes
salt and pepper to taste
Preheat oven to 350°.
Break spaghetti into pieces and cook in boiling water for 7-8 minutes. Meanwhile, over medium heat, melt one tablespoon of butter in a skillet. Saute onion and celery until onion is translucent. Add the remaining 5 tablespoons butter and 1/4 cup flour, stir well until butter melts, then cook for 2 minutes. Add the chicken broth gradually, whisking to combine, and bring mixture to a boil. Add the milk and continue cooking until sauce is thickened. Add salt and pepper to taste.
When spaghetti is cooked, drain it, and return it to the pot. Add the Rotel, 1 1/2 cups grated cheese, chicken, and then the sauce. Stir to combine. Separate into two greased 8×8 square baking pans, or one 9×13 pan. If you’re going to freeze it, do it at this point. Otherwise, top with 1/2 cup shredded cheese, cover and cook for 15 minutes. Remove cover and and cook for 15 additional minutes.
