Chicken Spaghetti Casserole

Step one: Start by cooking your spaghetti according to the package directions. Once it is fully cooked then go ahead and drain your spaghetti and set aside.

Step two: In the same large pot (without any spaghetti) warm oil over medium/low heat. Saute your diced onions for several minutes then add garlic to saute for 30 seconds. Next, add in your drained Rotel and cream cheese. Stirring constantly until your cream cheese is melted.

• Tip: You don't want the garlic to cook too long since it does tend to burn quickly. Adding the garlic the last 30 seconds will prevent it from burning and help keep the amazing flavor.

Step three: To the same pot add chicken broth, half and half, cooked and shredded chicken, cumin, salt, and pepper. Mix this all together well and then bring to a simmer while on medium heat.

Step four: Next add in cooked spaghetti and just 1 cup of shredded cheese to your pot. The rest of your cheese will go onto of your casserole before you bake it. Mix until well combined and then add to a casserole dish prepared with nonstick cooking spray.

Step five: Preheat oven for your casserole. Top your casserole with remaining shredded cheese and then place in the oven. You only need to bake long enough for the cheese to melt and casserole is warm throughout.

Freezing Spaghetti Casserole:

Casseroles are a great make-ahead dinner recipe. To freeze this recipe cook it according to the directions in an aluminum casserole dish. Place foil on top once cooked and cooked and seal well. Place in the freezer for up to 1 month. When you are ready to reheat remove it from the freezer and place in your fridge overnight to thaw.

Serving options:

I love serving this with a salad and veggies. Here are a few of my favorite side dishes to serve with this chicken casserole.

• Baked Garlic Green Beans
• Roasted Broccoli
• Brown Sugar Glazed Carrots
• Parmesan Garlic Skillet Green Beans
• Broccoli Salad