Cheesy Chicken Spaghetti is a comfort food classic made from scratch with chunks of chicken, your favorite veggies, and a simple homemade cheese sauce (NO Velveeta or canned cream soup)!
"I cooked this today for our weekly Saturday night supper gathering and got lots of yums from the group and a big thank you. The is a real family pleasing winner!"
• EVOO + butter • mushrooms • garlic • spaghetti • shredded/diced chicken • frozen peas • crushed butter cracker crumbs • salt + pepper For the Cheese Sauce: • butter • all-purpose flour • milk • sharp cheddar • Monterey jack • garlic salt
Boil the spaghetti until al dente. Drain, rinse, and set aside.
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Sauté the garlic and mushrooms until tender and transfer to a plate.
Make the cheese sauce by whisking flour into melted butter. Gradually whisk in milk and cook until sauce is smooth and thickened. Remove from heat and slowly stir in grated cheese.
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To pot of spaghetti, add shredded chicken, mushroom mixture, and peas. Pour cheese sauce over top and stir until well combined, seasoning with salt and pepper.
Transfer chicken spaghetti to prepared baking dish and top with cracker crumbs. Cover with foil and bake for 10 minutes. Remove foil and bake for 10 more minutes or until hot and bubbly.
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"I'm LOVING this one! So different from regular chicken spaghetti, which I love -- but we need a change sometimes....this definitely fits the bill!"
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