Chicken and Cheese Spaghetti

Servings: 6

INGREDIENTS

• 8 oz spaghetti cooked
• 2 cups chicken shredded
• 1 onion chopped
• 1 clove garlic minced
• 1/2 green bell pepper chopped
• 1 tsp Italian seasoning
• 1/4 cup butter
• 1/4 cup flour
• 1 cup chicken broth
• 3/4 cup light cream
• 14 oz diced tomatoes drained or tomatoes with chilis
• salt and pepper
• 1/2 cup parmesan cheese shredded
• 2 cups sharp cheddar cheese divided

DIRECTIONS

1. Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
2. Cook onion 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 cheddar. Mix until smooth and melted. Season with season and pepper to taste.
4. Combine spaghetti, chicken, cream sauce and canned tomatoes, mix well. Spread in a greased 9x13 dish.
5. Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.