Scott's Recipe

Pasta - Baked Chicken Spaghetti

Category: Pasta & Rice

8 oz Spaghetti, cooked
2 cups chicken, shredded
1 onion, chopped
1 cloved garlic, minced
1/2 green bell pepper, chopped
1 tsp Italian seasoning
1/4 cup butter
1/4 cup flour
1 cup chicken broth
3/4 cup light cream
1 (14 oz) can diced tomatoes
salt and pepper
1/2 cup parmesan cheese
2 cups sharp cheddar cheese


1. Preheat oven to 375 degrees. Cook spaghetti al dente and drain well.
2. Cook onion, garlic and bell pepper in butter until tender.
3. Add flour and seasonings. Cook 2-3 minutes. Stir in broth and cream, a little at a time until smooth. Cook until thick and bubbly.
4. Remove from heat, add parmasan cheese and 1 cup cheddar. Mix until smooth and melted. Add salt and pepper.
5. Combine spaghetti, chicken, cream sauce and canned tomatoes, mix well.
6. Spread in a greased 9" x 13" dish. Top with remaining cheddar cheese and bake 30 minutes, or until hot and bubbly.