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Zesty Chicken Spaghetti

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Submitted by: Christi Dalton

 

A great make ahead recipe sure to please your family--spaghetti and shredded chicken in a creamy, cheesey sauce.
 

Ingredients

  • 1 lb spaghetti
  • 3 boneless skinless chicken breasts
  • 1 1/2 tbsp House Blend, recipes follows
  • 2 tbsp extra virgin olive oil
  • 8 oz Velveeta cheese, shredded
  • 4 oz Pepper Jack cheese, shredded
  • 1 10 oz can rotel tomatoes, undrained
  • 1 10 oz can cream of chicken soup
  • 1 10 oz can cream of mushroom soup
  • 1 15 oz can artichoke hearts, drained and chopped
  • 1 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 1 cup pasta water
  • 1 8 oz can French fried onion rings
  • House Blend:
  • 3 tbsp paprika
  • 3 tbsp garlic powder
  • 3 tbsp Cajun seasoning
  • 3 tbsp ground black pepper

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Method

Preheat oven to 400 degrees. Bring a large pot of salted water to boil. Add spaghetti and cook 8 minutes. Drain and pour into a large mixing bowl. Reserve cooking liquid to thin mixture. In a saute pan, bring olive oil to smoking point over medium high heat. Season chicken with House Blend and saute 3-4 minutes on each side. Transfer pan to oven and cook an additional 15 minutes until chicken juices run clear and is browned on top. Shred into bite sized pieces then add to bowl with pasta. Add remaining ingredients, stir well to combine. Pour mixture into a 13 X 9 baking dish that has been sprayed with nonstick spray and bake covered 20 minutes at 375 degrees. Sprinkle with onion rings and bake another 7-10 minutes until onions are browned and mixture is bubbling around edges.

 

Notes: Can be prepared up to 2 days ahead and refrigerated. Allow to warm to room temperature for one hour before cooking. Add French fried onions just prior to baking.

 

Number of Servings: 8-10

 

Submitted by: Christi Dalton ()

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