Cheesy Chicken Spaghetti is a comfort food classic made with chunks of chicken, your favorite veggies, and a simple homemade cheese sauce (instead of Velveeta and ‘Cream of X’ soup).
When you have young children, you may find yourself concocting as many different variations of mac & cheese as possible in a quest to cook dinners that your offspring will actually ingest. And truth be told, if you trade the macaroni for spaghetti, keep the creamy cheese sauce, and throw in some shredded chicken and optional veggies for good measure, the resulting Cheesy Chicken Spaghetti will have kids and adults alike coming back for more!
Everyone has probably had an incarnation of chicken spaghetti before. But here’s what makes this version the best…
1. Tasty though they may be, a big block of processed cheese and a gelatinous can of creamed soup are ingredients that I prefer to swap out with real foods whenever possible. As a result, I bring together this Cheesy Chicken Spaghetti with an easy, creamy, homemade cheese sauce. You can’t get more basic than butter, flour, cheddar, Monterrey Jack, and milk…that’s it, folks! And if you’re feeling particularly wild and crazy, you could even substitute different cheeses, such as pepper jack for a spicy kick.
(I’d be remiss if I didn’t mention that, in addition to starring in this spaghetti, homemade cheese sauce is popular around our house for enhancing veggies, dressing up a baked potato, or drowning a burrito. Or…eating with a spoon. Ahem.)
2. This recipe can make use of leftover chicken. Or you can shred up an oh-so-convenient rotisserie chicken. Or utilize chicken breasts that have been effortlessly cooked in the slow cooker. Or whip up some boiled, baked, or grilled chicken. In other words? Use whatever chicken is easiest for you to make, buy, or that you already have on hand!
3. Swap out the vegetables for your favorites. My family happens to enjoy peas and mushrooms, so that’s what I like to use in this dish. However, this recipe is also delicious with other veggie embellishments. Pimientos keep things classic. Diced tomatoes and green chiles make for a yummy southwestern twist. If sauteed bell peppers and onions are your thing, go for it. Or leave out the veggies altogether for an unadulterated Chicken Spaghetti! The choice is yours.
Yield: 8 to 10 servings
Cheesy Chicken Spaghetti is a comfort food classic made with chunks of chicken, your favorite veggies, and a simple homemade cheese sauce (instead of Velveeta and 'Cream of X' soup).
Ingredients
Directions
Tips, Tricks, & Variations
You may use leftover chicken or cook it fresh by poaching, baking, grilling, cooking in the slow cooker, etc. Alternatively, a rotisserie chicken torn into chunks will yield about 4 cups.
Instead of regular spaghetti, I typically use whole wheat capellini (thin spaghetti). Whole wheat thin spaghetti doesn't end up tasting "wheat-y" like some whole wheat pasta does.
To save on washing dishes, you can boil the spaghetti in the same water that you boiled the chicken (if that's how you prefer to cook the chicken). And as long as there is nothing stuck to the pot where you cooked the mushrooms, you may make your cheese sauce in the same pot without washing it first.
Cheese sauce is easy to make but also easy to mess up if you don't follow the directions exactly. Cheese should be freshly grated (the packaged, pre-grated cheese has an additive that keeps it from sticking together but can also make for lumpy melting). Room temperature milk works best (I just zap it in the microwave to take off the chill). Be sure to take the pot off the heat and add the cheese very gradually, stirring well and allowing it to melt completely between additions.
If you have fewer mouths to feed and prefer making this recipe in two 8- by 8-inch dishes instead of a 9- by 13-inch dish, you can keep one and share one!
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Original article: Cheesy Chicken Spaghetti
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