1(10 fluid ounce) canRotel Diced Tomatoes & Green Chilieswith juices
2 cupsshredded sharp cheddardivided
2cupsshredded cooked chicken (I used rotisserie)
Salt & pepperto taste
Preheat your oven to 350F and move the rack to the top third of the oven.
Boil a salted pot of water for the spaghetti and cook it 1 minute less than the package directions indicate. Meanwhile, prep all the recipe ingredients.
Drain the spaghetti then add it to a greased 9x13 casserole dish.
Add the oil and butter to a skillet over medium-high heat. Once it's hot, add the onions and peppers and sauté for 5 minutes.
Stir in the garlic and cook for 30 seconds.
Stir in the flour and cook for 1 minute (keep stirring).
Whisk in the chicken broth and cream and ensure there's no flour lumps.
Stir in the Rotel and chili powder. Let the sauce cook for 3-4 minutes (it should be slightly thickened, but don't let it get too thick!).
Turn the burner off and stir in half of the cheddar.
Stir in the chicken and add a bit of salt & pepper.
Transfer the skillet contents to the baking dish and toss with the spaghetti.
Top with the remaining cheddar and cover the casserole dish with foil. Bake for 25 minutes. Uncover and broil for a few minutes if you wish to brown the cheese.
Makes about 6 adult-size portions. It'll feed more if kids are eating or if you serve it with something like a salad and/or breadsticks on the side.
As written it does have a touch of heat, so use Mild Rotel if spice is at all a concern (it really isn't that spicy, though).
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.