Chicken Spaghetti Makes 6 to 8 servings
1 tablespoon butter 2/3 cup chopped yellow onion 2 cloves garlic, minced 1 (15-ounce) jar Alfredo sauce 1 (8-ounce) package pasteurized prepared cheese, cubed 1 teaspoon dried Italian seasoning 3 (15.5-ounce) cans fire-roasted diced tomatoes, drained 1 (16-ounce) package spaghetti, cooked according to package directions 3 cups shredded cooked chicken 1/3 cup chopped green onion 1 1/2 cups shredded Cheddar cheese
Preheat oven to 350°. Spray a 3-quart shallow baking dish with nonstick cooking spray.
In a large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring frequently, for 7 minutes or until onion is tender. Stir in Alfredo sauce, pasteurized cheese, and Italian seasoning until melted and smooth.
In a large bowl, combine Alfredo sauce mixture, tomatoes, and next 3 ingredients, tossing until well combined.
Spoon into prepared baking dish, and sprinkle with Cheddar. Bake for 20 minutes or until browned and bubbly.