Chicken Spaghetti by Paula

By á-5050

Creamy, cheesy chicken spaghetti is baked with an Alfredo sauce with extra cheese in the sauce, and even more on top!

Ingredients

• 1 tablespoon butter
• 2/3 cup chopped yellow onion
• 2 cloves garlic, minced
• 1 (15 ounce) jar Alfredo sauce
• 1 (8 ounce) package pasteurized prepared cheese, cubed
• 1 teaspoon dried Italian seasoning
• 3 (15.5 ounce) cans fire-roasted diced tomatoes, drained
• 1 (16 ounce) package spaghetti, cooked according to package directions
• 3 cups shredded cooked chicken
• 1/3 cup chopped green onion
• 1 1/2 cups shredded Cheddar cheese

Preparation

Step 1

Preheat oven to 350°. Spray a 3-quart shallow baking dish with nonstick cooking spray.

In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for 7 minutes or until onion is tender. Stir in Alfredo sauce, pasteurized cheese, and Italian seasoning until melted and smooth.

In a large bowl, combine Alfredo sauce mixture, tomatoes, and next 3 ingredients, tossing until well combined.

Spoon into prepared baking dish, and sprinkle with Cheddar. Bake for 20 minutes or until browned and bubbly.