Chicken Spaghetti Pie

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  Say hello to one of my new favorite dinners.  Cheese guys.  It’s packed FULL of cheese.  Four cups to be exact.  It has a hint of spice from the cayenne pepper and sweetness from the red peppers.  Did I mention it is very cheesy?  Funny story to tell you as to why it has 4 cups of cheese instead of 3.  Well….it was almost just spaghetti pie.  I had it all assembled, put it in the oven and when I turned around guess what I saw on the counter?  My unopened container of cooked chicken. Good grief Glenda!  So I pulled it back out of the oven, stirred in the chicken and topped it with more cheese.  Oh well.  The more cheese the merrier in my humble opinion.  This would work just as well with leftover spaghetti.  I don’t know about you but when it comes to pasta, I always seem to make enough to feed a small army or my four kids when they were all still at home.  If you like more spice, bump up that cayenne pepper to your liking.  You could even throw a chopped jalapeno in if you want to.  I adapted this recipe from a Pioneer Woman recipe found here.  Get ready to make this one of your favorite new dinners too.
  
 Chicken Spaghetti Pie

1 lb. spaghetti, cooked per package directions

2 cups cooked chicken, cut into bite sized pieces

1 red bell pepper, small dice

1/4 red onion, small dice

4 cups shredded cheddar cheese, divided

1 tsp. salt

1/2 tsp. pepper

1 tsp. seasoning salt

1/4 tsp. cayenne pepper

3/4 cup chicken stock or broth

3/4 cup milk

Sauce:

2 Tbs. unsalted butter

2 Tbs. all-purpose flour

1 Tbs. onion, chopped finely

3/4 tsp. minced garlic

1 tsp. fresh thyme leaves

1 Tbs. fresh parsley leaves, chopped

1 tsp. salt

1/2 tsp. pepper

1/4 tsp. nutmeg

1 1/2 cups chicken stock or broth

3/4 cup milk

Preheat oven to 350 degrees.  Spray a 9 x 13 pan with non-stick cooking spray and set aside.  To make the sauce:  Melt the butter on medium heat in a medium sized pot.  Add the onion, thyme and parsley.  Using a whisk, stir and cook for 1-2 minutes.  Add the garlic.  Stir and cook for another minute.  Sprinkle in the flour.   Stir and cook for 2-3 minutes.  Slowly stir in the chicken stock whisking constantly.  Then whisk in the milk. Add salt, pepper and nutmeg.  Whisk to combine.  Cook for 10 minutes or so until sauce thickens, whisking occasionally.  You can tell that it’s ready by dipping a spoon in and running your finger down the back of the spoon.  If the sauce stays separated, it’s ready.  Set the sauce aside.

Cook the spaghetti per package directions in a large pot of salted water.  Drain and return to the pan.  Stir  the red pepper, onion and chicken into the hot pasta.  Pour in the broth and milk and stir.  Add 3 cups of the cheese, salt, pepper, seasoning salt and cayenne and stir until well combined.  This mixture should look very wet.  If it doesn’t add more broth and milk.  The pasta will absorb this as it bakes.  Pour this mixture into the prepared pan.  Top with the last cup of cheese. Bake at 350 degrees for 40-45 minutes or until cheese is slightly browned, hot and bubbly.  Allow to cool for 5-10 minutes before serving.  Enjoy!

Wishing you love, laughter and cake,

Glenda

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About glendaclark

Hi there! My name is Glenda and I love food. Cooking and baking are my creative outlets. You'll find me in the kitchen laughing, singing, dancing and cooking or baking. I'm wife to my green eyed Irish guy, mother of four and grandmother of four. These are the chronicles of life as Glenda, the good witch of cake. Warning: may contain cartoon moments, butter and sugar.

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