Texas Chicken Spaghetti Recipe
Easy, delicious, and fast to make, this chicken spaghetti recipe is lightly spiced to give you the perfect comfort food. Made with simple ingredients, it’s perfect for those nights when you just want to curl up with a good novel and a cup of hot tea.
Ingredients
- 3 Tablespoons butter
- 8 Oz package mushrooms (I prefer shitake and button)
- 1 yellow bell pepper, small diced
- 1 Poblano, small diced, seeded
- 1 Jalapeno, small diced, seeded
- ½ onion, small diced
- 1 Teaspoon salt
- ¾ pound spaghetti pasta ( ¾ of a box)
- 2 tablespoons flour
- 2 cup Chicken Stock
- 1 Can Rotel tomatoes and green chiles, (or 1 can petite diced tomatoes)
- 8 Oz Velveeta cheese, cut into cubes
- ½ Cup cream
- 1 Rotisserie chicken, with the juices reserved from the bottom of the container
- 4 Oz cheddar cheese for sprinkling on top
Instructions
- For baking, preheat the oven to 400°F and place a casserole dish in it that is oven-safe.
- Shred the chicken into bite-sized pieces after removing it from the bone. From the bottom of the rotisserie chicken container, reserve the juices (or jelly if it's cold). In order to add more flavor to the sauce, we will add it later.
- Cook the spaghetti in a pot of boiling water. Cover the pot with salt so the water boils faster!
- Al dente spaghetti is just a little firmer than usual. Then drain and reserve.
- On medium-high heat, melt the butter in a skillet or cast iron pan and add the mushrooms. When the mushrooms brown and caramelize, I like to chop up the rest of the vegetables so their flavor can develop fully.
- Please be aware that the stems of shitake mushrooms must be removed if you use them as I do. Due to their woody nature, they won't cook down. My favorite mushrooms are shitakes and button mushrooms!
- Add the small diced yellow bell pepper, poblano, and jalapeno to the pot. One teaspoon of salt should be added as well. Stir to incorporate. About 4-6 minutes at medium heat will soften and wilt the vegetables.
- To the mixture, add 2 tablespoons of flour and stir well. After one minute, remove from the heat.
- Add 1 can of Rotel and 2 cups of chicken stock. Add the flour and stir well until the mixture begins to thicken, then increase the heat and stir well until the mixture thickens.
- As it approaches a simmer, it will thicken. When it has thickened, add the cream.
- Add the juice from the rotisserie chicken as well as the Velveeta cubes. To make measuring easier, cut where the lines are on the package. Reduce the heat to low-medium and let the Velveeta melt. It takes 6-8 minutes to complete this process. After a few minutes, taste for seasoning.
- Add the spaghetti and the shredded chicken to the casserole dish and mix well. Over the sauce, pour the remaining ingredients. Spread the cheddar cheese over it and give it another mix.
- After 10-15 minutes of baking at 400°F, the cheese will start to bubble and melt. Serve with cilantro if desired, then enjoy!