Every Monday, the Leader employees share a sit-down noon meal. Everyone usually contributes something – components of the main dish, vegetable sides, salad or dessert – and we always pull together a wonderful lunch. The Leader has a very functional kitchen where the staff prepares the meal and it contributes to the family-type environment we are fortunate to have.

This week I contributed chicken spaghetti to the meal. I do not recall my mother ever making that dish. It wasn’t until after I married in the ’80s that I first had it at my in-laws. I suppose that’s a long time ago for some.
I made the casserole Sunday night, refrigerated it and baked it at the office the next day.

Chicken Spaghetti
3-4 boneless, skinless chicken breasts, cubed
3 Tbsp. oil, divided
1 onion, chopped
2 cloves garlic, minced
1 small can green chilies
1 tsp. oregano
3 Tbsp. flour
1 can mild Rotel tomatoes
2 cups milk
1⁄2 lb. Colby-Jack cheese, shredded, divided
1 lb. wheat spaghetti pasta
3⁄4 cup black olives, sliced
Salt and pepper to taste

In a large skillet, cook chicken seasoned lightly with salt and pepper in 1 Tbsp. of oil. Remove the chicken with a slotted spoon and set aside. Add 2 Tbsp. of oil to the pan and sauté the onions and garlic for about 5 minutes. Then add green chilies, oregano and flour. Stir to incorporate the flour and cook for about 3 minutes.

Add the Rotel tomatoes and milk. Continue to stir until the sauce thickens and then reduce heat to the lowest setting. Stir in about 3⁄4 of the shredded cheese. Taste and season with salt and pepper if needed.

In another pot, bring water to a boil. Add 1 lb. wheat spaghetti, breaking it into halves or thirds as it is added to the pot. Cook until almost done, about 8 minutes. Then drain.
Spray a 9×13″ baking dish with oil. Return the chicken to the skillet and add the black olives and pasta. Remove from heat and stir all together. Then pour into the baking dish. Top with the remaining shredded cheese.

Bake uncovered in a 350-degree oven for 30 minutes. The top should be lightly browned and the sides bubbly. We served it with steamed broccoli, rice and tomatoes, salad, bell pepper slices, cucumber slices and garlic bread.