12 ounces spaghetti, cooked al dente as per package directions and drained
4 Tablespoons butter
1 green bell pepper, diced
1 onion, diced
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 Tablespoons Chicken bouillon
4 Tablespoons flour
1 cup milk
1 15 oz. can fire roasted diced tomatoes
2 cups shredded chicken (left from Crockpot Chicken Tacos)
1/2 cup sour cream
1/2 cup Gruyere cheese, grated
3/4 cup cheddar cheese, grated
Preheat oven to 350º F. Cook spaghetti as directed on package, and drain.
Melt 4 Tablespoons of butter in non-stick skillet. Saute onion and green pepper till softened. Add salt, pepper, garlic powder, and chicken bouillon, and stir through. Add flour and stir to coat vegetables and cook flour a bit. Pour a cup of milk into pan, and stir to make a sauce. When the sauce is smooth and thickened a bit, stir in the diced tomatoes. Stir in sour cream, Gruyere cheese, and about 1/4 cup of the cheddar cheese.
Pour this over the cooked spaghetti, and stir to blend. Spray a casserole dish with cooking spray. Pour the spaghetti into the casserole dish and top with remaining 1/2 cup of cheddar cheese. Bake for 30 to 45 minutes.
My notes: The combination of using the chicken taco meat, making homemade sauce rather than using condensed soup, the fire roasted tomatoes, and the Gruyere cheese (which was in the fridge and needed to be used up) really upped the game of my usual run-of-the-mill chicken spaghetti.