Roasted Taboo Chicken Spaghetti – Mel’s Kitchen Café

This grilled cheesy chicken spaghetti is the easiest and best food! It starts with a simple ice cream cheese sauce and ends up being so delicious!

This family’s spaghetti casserole is hardly anything to imagine, but the Man-oh Man used to be delicious. It also provides the perfect coat for friends and neighbors!

Make cream cheese sauce

The structure of this recipe comes from spaghetti (and chicken).

this smell This recipe comes from ice cream cheese sauce. This is very simple!

1. Melt the butter and add simple pantry seasonings (onion powder, garlic powder, basil, oregano, thyme).
2. Mix the soup, milk and flour together and add to the pan with seasoning.
3. Cook until foamy until slightly thickened.
4. Add the parmesan and cheddar cheese and stir until completely melted.

That’s it! The sauce is creamy and cheesy with delicious Italian seasoning to give it a little personality.

Assembly and bake

Pour the chicken and pasta into a 9×13-inch pan with sauce, sprinkle more cheese (because why not), and bake until hot and bubbling on the edges.

If there is time, This is your gentle reminder Using freshly grated cheese (In contrast to pre-cut cheese, the cheese is coated with a powdery substance to prevent it from sticking, but it also prevents it from melting creamy like cheese) will produce a creamier, softer flavor and a better tasting end result.

When the seasoning is silky and creamy, it is best to provide this toasted pasta casserole immediately and the noodles are cooked.

Reinvent comfort food

I love taking old school recipes I grew up with and reinventing them from paired with modern dishes that still have the same comfortable food vibe, but use easy-to-use ingredients.

Making homemade sauce for this grilled cheese chicken pasta casserole is so quick and easy. Actually, it doesn’t take more time than the *shortcut/condensing soup* recipe I grew up with.

While I have no objection to shortcuts or condensation soup, I really appreciate a good, sturdy recipe that uses pantry and refrigerator-friendly ingredients without a lot of handling or pre-packaged items.

Whenever I do this, this recipe is humble. I mean, what do you don’t love? Cheese + Candy Noodles + Chicken + More cheese. 😍

Of course, you can definitely zoom in on things by throwing away the sliced ​​mushrooms, peppers, or tomatoes. But for the classic, simple pasta casserole, this roasted cheesy spaghetti is delicious.

We like how it looks.

The meal was a coat for friends and family. For a list of other outerwear meals I like and often use, click here.

One year ago: Cinnamon Roll Muffins
Two years ago: Easy to twist croissant French bread
Three years ago: Swedish pancakes
Four years ago: Easy Yogurt Bread
Five years ago: Easily homemade English muffins {Whole Cereal Options – No mixer required! }
Six years ago: Super Easy S’mores Chocolate Pie {or TART}
Seven years ago: Incredible fluffy overnight buttermilk pancakes
Eight years ago: Sweet Balsamic Pork {Slow Cooker + Instant Pot}
Nine years ago: Double Chocolate Quick Bread
Ten years ago: Shepherd’s Pie

Roasted cheesy chicken pasta

yield: 6 To 8 servings

Preparation time: 25 minute minute

Cooking time: 45 minute minute

Total time: 1 Hour human Resources 10 minute minute

• 12 ounce Spaghetti, half broken
• 1¾ cup Milk (preferably not skim; recipes are best for 1%, 2% or whole milk)
• 1½ cup Chicken soup or stock
• ¼ cup + 2 Spoon All-purpose flour
• 2 Spoon Salted butter
• 1 teaspoon Onion powder
• 1 teaspoon Garlic powder
• 1 teaspoon Dried basil
• ½ teaspoon Dried oregano
• ¾ teaspoon salt
• ⅛ teaspoon Black pepper
• ⅛ teaspoon Dried thyme
• ¾ cup Grated Parmesan cheese, split (see notes)
• 2½ cup Chopped medium or sharp cheddar cheese, separate (see notes)
• 3 cup Cook chopped chicken
• Chopped fresh parsley for garnishing, optional

Chef ModePrevent the screen from becoming dark

• Preheat the oven to 375 degrees F. Gently grease coat on a 9×13-inch baking tray. Set aside.

• In a large pot of lightly salted boiling water, cook the spaghetti in the direction of the packaging until Al Dente. Drain and set aside (lift and separate the noodles a few times so they don’t stick to cool). Don’t wash the pan; just wipe dry if needed.

• Add the milk, soup and flour to the mixer and process until smooth. Set aside.

• Put the pot back to medium heat. Melt the butter and add onion powder, garlic powder, basil, oregano, salt, pepper and thyme. Cook for 30-45 seconds, stirring frequently until the spices are hissing and smelling fragrant.

• Pour the milk mixture into the pan and bring to a boil, stirring constantly. Continue cooking for 3 to 4 minutes until thickened.

• Remove the pot from heat and add 1/2 cup Parmesan cheese and 2 cups Cheddar sauce (keep the rest of the cheese to water). Stir until the cheese melts. Season to add extra salt and pepper (important!).

• In a large bowl (return to the pan if you like), add the cooked spaghetti and chicken. Toss and stir until the noodles and chicken are evenly coated with the sauce.

• Sprinkle the pasta mixture evenly in the prepared pan. Sprinkle the remaining cheese on top.

• Bake for 20 to 25 minutes until hot and bubble. warmth.

Seasoning: Instead of basil, oregano and thyme, you can remove it in 1 1/2 to 1 3/4 teaspoons of Italian seasoning.
cheese: If you have time, fresh stove chunks of cheese are used as this recipe (VS uses pre-cut cheese that is coated with powdered substances to prevent it from clumping; but also prevent it from melting). I like to grind the parmesan cheese on the small holes in the box grater and then use the large holes in the box wool as the cheddar cheese.

author: Mel

course: main course

gourmet food: American, Italian

method: bake

Serve: 1 Serve,,,,, Calories: 475KCAL,,,,, carbohydrate: 41g,,,,, protein: 35g,,,,, Fatty: 19g,,,,, Saturated fat: 8g,,,,, cholesterol: 83mg,,,,, sodium: 706mg,,,,, fiber: 2g,,,,, sugar: 4g

Recipe source: Kitchen Café from Mel