Texas Chicken Spaghetti

Ingredients

• 1 lb spaghetti, broken in half
• 4 tbsp unsalted butter
• 1 large yellow onion, diced
• 1 green bell pepper, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 1/2 cups chicken broth
• 1 cup whole milk
• 1 lb processed cheese loaf, cubed
• 2 cans diced tomatoes with green chiles, 10 oz each
• 1 1/2 tsp chili powder
• 1 tsp ground cumin
• 1 tsp kosher salt
• 3/4 tsp black pepper
• 5 cups cooked chicken, shredded
• 2 cups shredded sharp cheddar cheese

Before you cook

• Break the spaghetti in half so it portions cleanly.
• Dice the onion, bell pepper, and celery, and mince the garlic.
• Cube the processed cheese loaf.
• Shred the cooked chicken.
• Grease a deep 9-by-13-inch baking dish.

Steps

1. Heat the oven to 350 degrees Fahrenheit.
2. Bring a large pot of salted water to a boil and cook the spaghetti 2 minutes short of the package time.
3. Drain the spaghetti and set it aside.
4. Melt the butter in a large deep pot over medium heat.
5. Add the onion, bell pepper, and celery and cook for 8 minutes, until soft.
6. Add the garlic and cook for 30 seconds.
7. Sprinkle in the flour and stir for 90 seconds.
8. Pour in the chicken broth and milk while whisking, and simmer for 4 minutes until thickened.
9. Drop in the cubed processed cheese and stir over low heat until it melts into a smooth sauce, about 4 minutes.
10. Stir in both cans of tomatoes with green chiles, including their liquid.
11. Season with the chili powder, cumin, salt, and pepper.
12. Fold in the shredded chicken and the drained spaghetti, turning with tongs until everything is coated.
13. Transfer the mixture to the greased dish.
14. Scatter the cheddar over the top.
15. Bake uncovered for 30 minutes, until the cheese is bubbling and browned at the edges.
16. Let the dish rest for 10 minutes before serving.