Chicken Spaghetti (without Velveeta and Canned Soup)
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
Ingredients
  • 16 ounces noodles
  • 1-2 cups diced onion (I used two)
  • 4 cloves garlic, minced
  • 1 can Rotel or 1 cup homemade (regular or mild)
  • 2 cup chicken broth
  • 1 t. salt
  • 1 cup cream or half and half
  • 1 Tablespoon arrowroot powder
  • 2 ounces cream cheese
  • 2 cup diced cooked chicken
  • 2 cups shredded cheddar (can use more)
  • salt and pepper to taste
Instructions
  1. Bring a pot of water to a boil and cook noodles to al dente. Drain.
  2. Meanwhile, in a large skillet or a soup pot, saute the onions. Add garlic and cook until tender.
  3. Add Rotel, chicken broth, and salt and bring to a simmer.
  4. Mix the arrowroot powder in the cream and stir into mixture in the pan.
  5. Add the cream cheese and gently heat the mixture and stir to melt the cream cheese and let the arrowroot powder thicken.
  6. After thickened, stir in 1 cup of shredded cheese and the chicken.
  7. Adjust salt and pepper to taste.
  8. Add the cooked noodles to the pot and stir to combine.
  9. Pour into a 9x13 pan (it will be full) and top with the remainder of the cheese.
  10. Bake at 350 degrees for 30 minutes.
Recipe by From This Kitchen Table at https://www.fromthiskitchentable.com/chicken-spaghetti-without-velveeta-and-cream-soup/