Lower Carb Chicken Spaghetti No Can Cream No Velveeta Recipes

Steps:

• Preheat oven to 350 degrees.
• Grease large casserole dish.
• Debone rotisserie chicken, shred the chicken, and set aside.
• Mince or dice mushrooms. Sauté in butter with garlic cloves until soft. Drain. Set aside.
• Cook pasta according to package directions and drain.
• Mix together chicken, pasta, mushroom/garlic, chili powder, cream, milk , salt, and pepper, and 1 cup of the cheese.
• Pour into baking dish.
• Sprinkle rest of cheese over the top.
• Bake for 25 minutes, uncovered.

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
• Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
• Boil spaghetti until al dente (about 6 minutes).
• While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
• Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
• Off the heat, gradually whisk in the grated cheese until melted and smooth.
• Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.