cheesy crunchy chicken spaghetti
This chicken spaghetti is a great way to use up rotisserie chicken -- it's full of lots of textures and crunch.
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prep time
20 Min
cook time
45 Min
method
Stove Top
yield
8-10 serving(s)
Ingredients
- 1 stick butter
- 1/2 cup flour
- 1 teaspoon salt
- 1 cup cream
- 3 cups milk
- 1 cup chicken broth
- 1 pound velveeta cheese, cut in pieces
- 2-3 cups cooked chicken, chopped
- 1/2 cup mushrooms, sauteed in 1 tbsp. butter
- 1 can water chestnuts, drained
- 1/4 cup pimento, cut in strips or roasted red bell pepper strips
- 1/2 cup sliced almonds
- 1/4 cup sherry
- 12 ounces spaghetti, cooked according to instructions
How To Make cheesy crunchy chicken spaghetti
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Step 1Using a double boiler, melt butter and then add flour along with salt; stirring often until smooth and bubbly.
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Step 2Add cream, milk and chicken broth and continue stirring until thickened approx. 30 minutes. Add cheese cubes and stir until fully melted.
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Step 3In a separate bowl, combine chicken through sherry. Add spaghetti and then hot cheese sauce and gently stir.
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Step 4Spray a casserole dish and add spaghetti mixture. You can eat as is or heat oven to 350 degrees, sprinkle with parmesan cheese/bread crumbs and bake until golden brown.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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