Creamy Italian Chicken & Spaghetti Casserole

Born and raised in New Orleans, Louisiana (known for some of the best food in the world) I have a mixture of personal recipes as well as some favorites I've found along the way.

10 to 12 oz uncooked spaghetti

½ TBS salt (to salt water for spaghetti)

subheading: White Sauce:

4 TBS butter

1 medium green bell pepper, diced

½ medium yellow onion, diced

2 tsp minced garlic

⅛ tsp salt

¼ tsp black pepper

¼ cup all-purpose flour

¼ cup heavy whipping cream

½ cup chicken broth

½ cup milk

¼ tsp Italian seasoning

14 oz can diced tomatoes with juice

8 oz Italian blend cheese shredded, DIVIDED

3 to 4 cups cooked shredded chicken (rotisserie, canned, baked, slow cooker)

fresh parsley for garnish

Directions at catherinesplates.com

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