Chicken Spaghetti

Preheat your oven to 350F.

Start by heating a medium skillet with 2tbsp olive oil. Add your diced onion, bell pepper, mushroom and minced garlic. Season with salt and pepper and cook for 5 minutes or until soft.

Once your veggies are soft add your cooked and shredded chicken breast along with your milk, chicken broth, cream cheese and half of your cheddar cheese. Cook for 5 minutes or until all cheese is melted.

Add your cooked spaghetti noodles and mix. Transfer your chicken spaghetti to a 9x13 baking dish. Top with your remaining cheese and cover with aluminum foil.

Bake on 350F for 30 minutes covered then removed foil and bake for 10 minutes uncovered or until cheese is brown.

If you’re freezing and saving for later stop after you have transferred your chicken spaghetti into a 9x13 baking dish and topped with cheese. Freeze at this point and when you are ready to eat remove from the freezer, cover with aluminum and bake on 325F for 45 minutes. Uncover after 45 minutes and cook for an additional 15-20 minutes or until the center is hot and cheese is nice and bubbly! Enjoy!