Buffalo Chicken Spaghetti

This was spectacular...and easy easy easy.

It's kinda similar to traditional Chicken Spaghetti but

has that wonderful "buffalo chicken" taste. Love the creamy layer 

of the blue and cream cheese mixture. 

It's definitely now a favorite that I'll be making again and again.

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Buffalo Chicken Spaghetti

10 oz spaghetti

2 1/2 cups cooked chicken, shredded or chopped

1 tbsp olive oil

1 medium onion, chopped

2 celery stalks, chopped

4 cloves garlic, chopped

Salt and pepper

1 can Cream of Chicken soup

1/2 cup Frank’s hot sauce

4 oz jar pimentos, chopped

2 cups chicken broth

6 oz Velveeta, cut in to chunks

1/3 cup chunky blue cheese dressing

3 oz cream cheese, room temperature

2 oz Monterey Jack cheese, shredded

Heat oven to 350*

Cook spaghetti in boiling salted water until just shy of al dente.

While spaghetti cooks, heat oil in a large skillet; saute onion and celery with just a pinch of salt and pepper until tender; add garlic and cook 1-2 minutes more. Stir in soup, Frank’s, pimentos and chicken broth. Bring to a simmer and stir in cheese until melted. Taste for seasoning. Stir in chicken; add drained spaghetti and combine. Pour out into a 7x11 buttered casserole dish.

Stir together blue cheese dressing and cream cheese. Drop spoonfuls over the top of spaghetti and gently spread out to cover top. Cover with foil and bake for 20 minutes. Sprinkle on Monterey cheese and bake uncovered another 10-15 minutes or until cheese is melted and bubbly.