Chicken Spaghetti Casserole
"If your go-to pasta order is fettuccini alfredo, you’ll quickly fall in love with this creamy, cheesy chicken spaghetti casserole. The nutty, salty Asiago cheese makes for a rich and decadent sauce, but a squeeze of lemon juice and a handful of fresh herbs keep the flavors balanced. Because it finishes under the broiler, the dish is easy enough for even the busiest of weeknights. Serve with garlic bread or a simple side salad, and a glass of crisp white wine for the adults. If you want to try a different protein, opt for cooked shrimp or crab instead of rotisserie chicken...."
INGREDIENTS
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1 pound spaghetti
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4 tablespoons ( 1/2 stick) salted butter
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1/4 cup all-purpose flour
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2 1/2 cups whole milk
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12 ounces Asiago cheese, shredded (about 4 1/2 cups)
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1 teaspoon kosher salt
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3 cups shredded rotisserie chicken (10 oz.)
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3 tablespoons finely chopped fresh basil, plus more for serving
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3 tablespoons finely chopped fresh flat-leaf parsley, plus more for serving
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3 tablespoons finely chopped fresh chives, plus more for serving
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1 tablespoon fresh lemon juice (from 1 lemon)
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