I love Chicken Spaghetti but I am not a big fan of cream of this and that and I definitely do not like Velveeta. All that expense for a processed product? No, thank you.
So, my goal was to make a Chicken Spaghetti recipe that included cream of nothing and no Velveeta. I was scared it would not work but it did! I hope you enjoy this from-scratch recipe as much as we did.
Chicken Spaghetti
- 2 cups cooked chicken, chopped
- 2 tablespoons olive oil
- 1 bell pepper, chopped
- 1 onion, chopped
- 2 stalks celery, chopped
- 1 can (10 ounces) Rotel tomatoes
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup milk
- 1 cup chicken stock
- 1/8 teaspoon red pepper
- 2 1/2 cups shredded sharp cheddar cheese, divided
- 1 pound spaghetti
Heat oven to 350 degrees.
Prepare spaghetti according to package directions.
Heat olive oil in a skillet over medium-high heat. Add the onions, celery, and bell pepper, cooking for 3 to 5 minutes or until softened. Stir in chicken and Rotel. Set aside.
Melt butter in a medium saucepan over medium heat. Stir in the flour. Slowly add the chicken stock, stirring constantly. Add milk and red pepper.
Bring to a boil, reduce heat and stir until thickened. You will know it is thick enough when you can dip a spoon into the sauce and then run your finger across the back of the spoon without the line running back together.
Stir 1 1/2 cups of the cheese into the sauce. Add to the chicken mixture. Combine with the spaghetti.
Pour the spaghetti into a large casserole dish (or individual casserole dishes) prepped with non-stick cooking spray. Sprinkle with remaining cheese and cook in the oven for 20 to 30 minutes or until the cheese has melted.
Your chicken spaghetti how many people does it serve? I have 20 people. Like the recipe because it has no cream stuff and velvetta