“My mom is a phenomenal, creative cook and has taught me a lot through the years. One of things I learned from her was how to repurpose leftovers. Tender, flavorful pieces of rotisserie chicken are great to use in my Chicken “Spaghetti.” This is not my mom’s chicken spaghetti. I have hit refresh on her recipe resulting in a lighter casserole. A rich, creamy cheese sauce made with shredded cheddar cheese instead of processed is lightened up by incorporating 2% milk instead of cream. Then, thin strands of cooked spaghetti squash are coated in the luscious cheese sauce along with tomatoes, mushrooms and chicken. The casserole is finished in the oven for a couple minutes to melt the cheese. My husband and son are big fans of my Chicken “Spaghetti” and as a mom, I feel good serving my son this healthier version.” – Whitney (featured in the spring issue of Flavors magazine.)
Click for the Spaghetti Squash “noodles” recipe.
Chicken
Print RecipeIngredients
- 1 tablespoon unsalted butter
- 1 tablespoon extra virgin olive oil
- 1 cup diced baby bella mushrooms
- 2 tablespoons all-purpose flour
- 1 garlic clove, minced
- 1 1/2 cups whole or 2% milk
- 1 tablespoons cream cheese
- 1 1/3 cups shredded 2% sharp cheddar cheese
- 1 10-ounce can no salt added Rotel tomatoes
- ¾ teaspoon fine sea salt
- 1 rotisserie chicken breast
- 2 cups spaghetti squash “noodles”
Instructions
Melt the butter in a 10-inch cast iron skillet or large non-stick skillet on medium-high heat.
Add the olive oil and mushrooms. Cook for 5 minutes, stirring occasionally.
Reduce the heat to medium. Stir in the flour and garlic. Cook for 1 minute.
Whisk in the milk gradually. Whisk in the cream cheese and 1 cup shredded cheese. Cook until thickened, whisking occasionally.
Reduce the heat to low. Add the tomatoes and salt. Cook for 5 minutes.
Shred the chicken breast with your fingers or a fork. Gently stir in the chicken and spaghetti squash. Remove the skillet from the heat. Either use the skillet for serving or transfer the mixture to a casserole dish.
Preheat the oven to broil on high.
Sprinkle the remaining 1/3 cup cheese over the top.
Broil in the oven until the cheese has melted.
Serve warm.
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