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Tender spaghetti tossed with shredded chicken in a creamy cheese sauce, baked until golden and bubbly.

Tender spaghetti tossed with shredded chicken in a creamy cheese sauce, baked until golden and bubbly.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 people
Calories: 620
Ingredients Equipment Method

Ingredients
  

12 oz spaghetti, broken in half
3 cups cooked shredded chicken
3 tbsp butter
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced bell pepper
3 tbsp flour
2 cups chicken broth
1 cup whole milk
2 cups shredded cheddar, divided
1/2 tsp paprika
Salt and pepper, to taste
Fresh parsley, for garnish

Equipment

  • 1 Large pot for boiling pasta
  • 1 Large saucepan for the sauce
  • 1  9x13 inch baking dish,
  • 1 Wooden spoon
  • 1 rubber spatula

Method
 

Boil spaghetti al dente; set aside.
    Sauté onion, celery, and bell pepper in butter.
      Stir in flour to make a roux.
        Whisk in broth and milk; simmer until thickened.
          Melt in cheddar until smooth; season.
            Fold in chicken and spaghetti.
              Spread into a baking dish; top with remaining cheese.
                Bake at 375°F for 20-25 minutes until bubbly.
                  Rest, garnish with parsley, and serve.