Instructions

• 1 Preheat oven to 375 degrees. Grease a 9 x 13 glass casserole baing dish.
• 2 In a skillet, heat the butter over medium-high heat. Add the onion and bell pepper. Saute for 3 to 4 minutes or until the onion is transluscent. Add the garlic and cook for another minute.
• 3 Sprinkle the flour into the skillet and stir. Cook for 2 to 3 minutes making sure all of the flour is wet and starting to turn a golden brown.
• 4 Slowly pour the chicken stock into the skillet about 1/2 a cup at a time, mixxing thuroughly after each addition. Make sure to scrape up and bits from the bottom and that the roux dissolves. Let this return to a simmer as it will thicken as it does.
• 5 Add the salt, black pepper, house essence, italian seasoning, and heavy cream and stir. Add 1 cup of the chedded and 1/2 cup of the monterey jacks cheeses. Stir until the cheese is completely melted and the sauce is smooth.
• 6 Turn off the heat and add the drained rotele, the shredded chicken, and the spaghetti to the pan. Mix until well combined.
• 7 Pour the chicken spaghetti mixiture into the baking dish and top with the remaining shredded cheeses.
• 8 Bake for 30 minutes or until bubbly around the edges and the cheese is melted. Wait 10 minutes before serving.