8 ounces spaghetti cooked
2 cups chicken shredded
1 onion chopped
1 cloved garlic minced
½ green bell pepper chopped
1 teaspoon Italian seasoning
¼ cup butter
¼ cup flour
1 cup chicken broth
¾ cup light cream
14 ounces diced tomatoes drained or tomatoes with chilis
Salt and pepper
½ cup parmesan cheese shredded
2 cups sharp cheddar cheese divided
Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
Cook onion, garlic and bell pepper in butter until tender. Add flour and seasonings. Cook 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
Remove from heat, add parmesan cheese and 1 cup cheddar. Mix until smooth and melted. Season with season and pepper to taste.
Combine spaghetti, chicken, cream sauce and canned tomatoes, mix well. Spread in a greased 9×13 dish.
Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.