- 8 ounces thin spaghetti
- 1/2 cup butter, divided
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1 small jar pimentos
- 2 tablespoons flour
- 2 cups milk
- 1 1/4 cup shredded cheddar cheese, divided
- 1 can cream of chicken or mushroom soup
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 teaspoon Worcestershire
- 1 rotisserie chicken, cut up
Preheat oven to 350 degrees. Lightly grease a 9x13 pan. Cook pasta. Drain.
In sauté pan, cook the onion and pimento in 1/4 cup butter. Add garlic for 1 minute.
In a large sauce pan melt remaining 1/4 cup butter. Whisk in flour and cook for 1 minute. Slowly whisk in milk and cook until it starts to thicken, 3-4 minutes. Remove from heat. Stir in 3/4 cup cheese, soup, garlic powder, salt, pepper, and Worcestershire. Add chicken and cooked spaghetti. Mix well to combine.
Pour into baking dish. Sprinkle with remaining cheese. Bake 30 minutes.