Cowboy Chicken Spaghetti

INGREDIENTS:

• 1/4 c unsalted butter
• 1 c chopped yellow onion
• 1 T minced garlic
• 2 c unsalted chicken stock
• 8 oz processed cheese, cubed (such as Velveeta)
• 3 c shredded cooked chicken
• 8 oz spaghetti, cooked
• 1 10 oz can Rotel, drained
• 1 4 oz can chopped green chilies
• 1/4 t black pepper
• 4 oz shredded sharp Cheddar cheese

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Melt butter in 12-inch cast iron (or oven proof) skillet over medium-high heat. Add onion, cook and stir 5 minutes.
3. Add garlic, cook and stir 1 minute.
4. Stir in chicken stock, bring to a boil. Add processed cheese; cook, stirring constantly, until cheese is melted and smooth, 2 to 3 minutes.
5. Add chicken, spaghetti, diced tomatoes, green chilies, and black pepper, folding until well combined and pasta is coated.
6. Remove from heat and top with Cheddar cheese.
7. Bake until sauce is bubbly, 15 – 20 minutes. Remove from oven and let rest 5 minutes.