This flavor-packed, cheesy, soul-satisfying recipe boasts everything you could ever want in a casserole. Cheese, chicken, and pasta create a super easy midweek dinner. And talk about the ultimate comfort food!
Start by boiling the spaghetti in a large pot according to the box instructions. Drain and set aside.
Season chicken with salt and pepper, or use your favorite spice mix. Let it sit until ready to use.
Heat a Dutch oven or medium pot over medium-high heat. Add about a tablespoon of oil to the skillet.
Then add the chicken, and saute it for 5-6 minutes on each side until it is cooked through. Remove and set aside.
Heat butter or oil in a skillet or pot over medium heat. Then add onions, garlic, thyme, and Creole seasoning. Stir for 3-4 minutes or until the onions wilt.
Toss in the tomatoes and bell peppers, and continue cooking for 2-3 minutes.
Stir in the flour until fully incorporated, about a minute. Gradually stir in evaporated milk and broth. Bring to a boil, stirring constantly for about 2 minutes or until the sauce thickens and bubbles.
Stir in the cheeses, and continue stirring until everything’s melted and evenly combined and smooth. Add salt & pepper to taste.
Then add the spaghetti and chicken to the skillet, and stir to incorporate evenly.
Transfer the spaghetti mixture into a pan or lightly greased 2-quart baking dish; top with remaining cheese.
Bake at 350F°/177℃ for 20 minutes or until golden and bubbly.