Ingredients:

  • 4 cups Cooked, Shredded Chicken (Approx. 500 g)
  • 12 oz Spaghetti (340 g), cooked al dente
  • 4 Tbsp Unsalted Butter (56 g)
  • 1 cup Yellow Onion, finely diced (150 g)
  • 1/2 cup Celery, finely diced (75 g)
  • 1/2 cup Green Bell Pepper, finely diced (75 g)
  • 2 cloves Garlic, minced (10 g)
  • 4 Tbsp All-Purpose Flour (60 g)
  • 1 tsp Smoked Paprika
  • 1/2 tsp Dried Oregano
  • Kosher Salt & Black Pepper, to taste
  • 2 cups Good Quality Chicken Stock (475 ml)
  • 1 cup Evaporated Milk (or Double Cream) (240 ml)
  • 1 (10.5 oz) can Cream of Chicken Soup (Optional, 300 g)
  • 1 (10 oz) can Rotel (Diced Tomatoes with Green Chillies), undrained (283 g)
  • 3 cups Sharp Cheddar Cheese, freshly grated (300 g), divided
  • 1 cup Monterey Jack or Colby Cheese, freshly grated (100 g)

Instructions:

  1. Prepare Chicken and Pasta: Cook the spaghetti according to package directions, but shave off 1–2 minutes from the suggested time so it is very al dente. Drain immediately. Ensure the chicken is shredded. Preheat the oven to 375°F (190°C) and lightly grease a 9x13 inch casserole dish.
  2. Build the Flavour Base (The Mirepoix): Melt the butter in a large skillet over medium heat. Add the diced onion, celery, and bell pepper. Sauté gently for 6–8 minutes until the vegetables are tender and translucent.
  3. Add Aromatics and Roux: Stir in the minced garlic, smoked paprika, and oregano; cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste.
  4. Create the Creamy Sauce: Gradually pour in the chicken stock, whisking vigorously to prevent lumps. Follow with the evaporated milk and the optional condensed soup. Bring to a gentle simmer. Reduce heat to low, then stir in 2 cups of Sharp Cheddar and all the Monterey Jack/Colby cheese until completely melted. Stir in the entire can of Rotel (undrained). Taste and adjust seasoning with salt and pepper.
  5. Assemble and Bake: Add the cooked spaghetti and shredded chicken directly into the warm sauce and toss gently until fully coated. Pour the mixture into the prepared casserole dish, spreading it into an even layer. Sprinkle the remaining 1 cup of Sharp Cheddar cheese over the top. Bake for 25–30 minutes, or until bubbling and golden. Allow the casserole to rest for 10 minutes before serving.