Cheesy Chicken Spaghetti
Cook time:
Serving size: 12
Calories per serving: 226
Ingredients:
Serving size: 12
Calories per serving: 226
1 pound thin spaghetti pasta
1 medium onion, finely diced
1 stalk celery, finely diced
8 ounces baby bella or your preference mushrooms
olive oil
4 cloves garlic, minced
1/2 cup (1 stick) butter
salt, to taste
pepper, to taste
1/3 cup whole milk
2 teaspoons dry Italian seasoning
1 teaspoon seasoned salt
1/4 teaspoon black pepper
1/3 cup + 2 tablespoons Parmesan cheese, grated
Directions:
Preheat the oven to 350°F. Spritz a 9 x 13 inch baking dish with cooking spray. Set aside.
Cook the spaghetti in salted water per the package directions until al dente. Drain well.
On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste. Add the minced garlic and cook for 1 minute longer. Remove to a large mixing bowl.
In the same saucepan melt 1 stick of butter. Add the flour stirring constantly over medium-high heat. Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3-5 minutes. Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. Adjust salt and pepper to your taste, if needed. Remove from the heat and add 1/3 cup grated Parmesan cheese.
Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl. Pour the sauce over and stir until combined.
Pour into the baking dish and top with the remaining 1 cup of shredded cheese. Sprinkle with 2 Tbsp Parmesan cheese.
Bake for 30 minutes until golden and bubbly.
Cook the spaghetti in salted water per the package directions until al dente. Drain well.
On the stove top in a medium-size pot, cook the diced onion, mushrooms and celery in a couple of drizzles of olive oil. Cook for 5 minutes until the vegetables soften and are beginning to brown. Season with seasoned salt and black pepper to your taste. Add the minced garlic and cook for 1 minute longer. Remove to a large mixing bowl.
In the same saucepan melt 1 stick of butter. Add the flour stirring constantly over medium-high heat. Begin to whisk in the milk. Continue to cook, stirring continuously over medium heat until the sauce comes to a boil. Lower the heat and simmer for 3-5 minutes. Add 2 tsp dry Italian seasoning, 1 tsp seasoned salt, and black pepper. Adjust salt and pepper to your taste, if needed. Remove from the heat and add 1/3 cup grated Parmesan cheese.
Add the cooked spaghetti, cooked chicken, pimentos and 2 cups of shredded cheese to the large mixing bowl. Pour the sauce over and stir until combined.
Pour into the baking dish and top with the remaining 1 cup of shredded cheese. Sprinkle with 2 Tbsp Parmesan cheese.
Bake for 30 minutes until golden and bubbly.