Chicken Spaghetti Casserole

July 19, 2020 · Filed under casseroles, chicken · Tagged chicken spaghetti casserole

I often make shredded chicken in bulk with my Instant Pot. This is a good way to use up some of that shredded chicken.

Ingredients:

• 8 oz spaghetti cooked
• 2 cups shredded chciken
• 1 onion, chopped
• 1 clove of garlic, minced
• 1 green bell pepper, diced
• 1 teaspoon Italian seasoning
• 4 tablespoons butter
• 1/4 cup flour
• 1 cup chicken broth
• 3/4 cup light cream
• 28 oz diced tomatoes drained
• Salt and pepper
• 1/2 cup Parmesan cheese shredded
• 2 cups mozzarella cheese, divided

Directions:

1. Preheat oven to 375 degrees. Cook pasta al dente. Drain well.
2. Cook onion, garlic and bell pepper in butter until tender. Add flour and seasonings. Cook 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
3. Remove from heat, add Parmesan cheese and 1 cup mozzarella. Mix until smooth and melted. Season with salt and pepper to taste.
4. Combine spaghetti, chicken, cream sauce and canned tomatoes. Mix well. Spread in a greased 13×9 dish.
5. Top with remaining mozzarella cheese and bake 25-30 minutes.