For many years, I used the recipe you find almost everywhere. Over the past couple of years, I began experimenting and tweaking. Now, I have a version that my whole family loves.
Ingredients
4 cups spaghetti
1 rotisserie chicken pulled and diced
1 onion chopped
1 clove garlic minced
½ green bell pepper chopped
½ stick butter
2 tablespoons olive oil
¼ cup flour
2 cup chicken broth (homemade: recipe below)
1 cup half and half
½ cup parmesan cheese shredded
4 ounces Velveeta
2 cups sharp cheddar cheese (1 cup for mixing, 1 cup for topping)
14 ounce can Rotel tomatoes
salt and pepper
Directions
- Pull and dice rotisserie chicken and set to the side. Put all of the skin, bones, and meat scraps into a pot along with other ingredients. Add water to cover ingredients by a couple of inches. Boil briskly while you prepare the remainder of the recipe (at least 30 minutes). When finished, strain both into bowl and set to the side. Discard the solids. Any unused broth after completion of recipe can be bagged and frozen for use later.
- Preheat oven to 375°F.
- Break dry spaghetti into 2 inch pieces and fill measuring cup to 4 cups. Cook spaghetti al dente or 1 minute less. Drain well.
- Cook onion, garlic, and bell pepper in butter until tender. Add olive oil. Add flour. Cook for 2-3 minutes to make a light blonde roux.
- Stir in broth a little bit at a time until smooth. Add half and half and Rotel tomatoes. Cook until thick and bubbly. If sauce is really thick, add more chicken stock to get to desired consistency.
- Reduce heat, add parmesan cheese, Velveeta, and 1 cup of cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
- Combine spaghetti, chicken, and cream sauce. Mix well. Spread in a greased 9×13 dish.
- Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
