Categories: Casseroles, Chicken, Poultry

Ingredients

• 1 lb. thin Spaghetti
• 1-2 tablespoons Olive Oil
• 1 yellow onion chopped
• 1 red bell pepper, seeds and ribs removed, chopped
• 1 small box sliced mushrooms
• 2 cloves Garlic, minced
• 1 pound chicken meat (boneless/skinless). I used Thighs AND I USED 2 POUNDS OF MEAT. Cut into 1 inch cubes.
• Garlic Salt
• 1 teaspoon Chili powder
• 1 Tablespoon Paprika
• 4 Tablespoons butter
• 4 Tablespoons flour
• 2 cups milk
• 1 cup chicken broth
• 2 1/2 cups shredded cheese
• 1 teaspoon fresh Basil
• 1 teaspoon fresh parsley
• 4 Tablespoons butter

Directions

1. In a large skillet over medium heat, heat oil. Add onion, bell pepper, mushrooms, garlic and cook, stirring occasionally, until softened. Transfer to a large mixing bowl. (I had to add some liquid to the veggies.)

2. In the meantime, start your salted water to boil to cook your spaghetti. When the water is boiling you can cook the spaghetti. I broke my spaghetti in half.

3. Cut chicken into 1 inch cubes and season all over with garlic salt, chili powder and paprika. toss into the same skillet to cook the chicken over medium high heat. When chicken is done, add to the same bowl with the vegetables.

4. in the same skillet melt butter. Whisk in flour and cook, whisking constantly until combined and smooth. Slowly add chicken broth and milk and cook stirring occasionally, until thickened.

5. Pour over the spaghetti, vegetables, chicken and 1 1/2 cups cheese. Add some parsley and basil.

6. Transfer to a 13X9 baking dish. Top with remaining 1 cup cheese and more parsley.

7. Bake 30 minutes at 350 degrees. I covered with foil. If it is cold…bake 45 minutes.

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