New Chicken Spaghetti
- Yield: 10 to 12 servings 1x
Ingredients
Scale
- 4 split chicken breasts
- 4 tablespoons butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 pound spaghetti
- 8 ounces cream cheese (cubed)
- 1 12 oz can whole evaporated milk
- 1 can Rotel diced tomatoes & green chiles
- 1 small can diced green chiles
- 3 cups sharp cheddar cheese (divided)
Instructions
- Preheat oven to 350 degrees.
- Cook chicken with 1 teaspoon salt and ½ teaspoon pepper in enough water to just cover until done.
- Remove from broth, cool, debone and cube; set aside.
- Bring broth to a boil and add all of spaghetti and cook until done.
- In a medium skillet, saute onion in butter until softened.
- Add garlic and saute for an additional minute.
- Whisk in Rotel tomatoes, Green Chiles, evaporated milk and cream cheese. Continue stirring until cream cheese is melted and combined.
- Once melted and combined, remove sauce from heat and stir in 2 cups of sharp cheddar, a small handful at a time, stirring well between additions to incorporate.
- Immediately add to cooked spaghetti mixture.
- Gently fold in cooked and cubed chicken.
- Pour into a greased casserole dish. Cover with remaining 1 cup grated sharp cheddar cheese and bake at 350 degrees for about 30 minutes or until hot and bubbly.
- Serve immediately.
Find it online: https://jennifercooks.com/new-chicken-spaghetti/