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Congratulations! The good news is spreading and everyone's so excited to hear about the little one! A great way to celebrate is to make yourself or make the expecting mom a dish that is nurturing, nourishing, and tasty, just like the We're Expecting Casserole. The chicken adds protein and savory flavor, the cheese adds calcium and melty, sharp flavor, the spaghetti adds necessary and delicious carbohydrates, and the tomatoes bring brightness, richness, and wonderful vitamins. We're Expecting Casserole fortifies and satisfies both mother and baby, and it'll be a welcome gift to any home!
Congratulations! The good news is spreading and everyone's so excited to hear about the little one! A great way to celebrate is to make yourself or make the expecting mom a dish that is nurturing, nourishing, and tasty, just like the We're Expecting Casserole. The chicken adds protein and savory flavor, the cheese adds calcium and melty, sharp flavor, the spaghetti adds necessary and delicious carbohydrates, and the tomatoes bring brightness, richness, and wonderful vitamins. We're Expecting Casserole fortifies and satisfies both mother and baby, and it'll be a welcome gift to any home!
Ingredients
- 8 ounces spaghetti
- 2 cups grape tomatoes halved lengthwise
- 2 jalapeños stemmed, seeded, and halved lengthwise
- 4 cloves garlic left whole
- 1/2 yellow onion
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cups whole milk plus more as needed
- 2 cups cheddar cheese shredded
- 2 cups Monterey Jack cheese shredded
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne
- 1/2 cup cilantro chopped, plus more for garnish
- 2 teaspoons fresh lime juice
- salt to taste
- pepper to taste
- 4 cups chicken cooked and shredded
Directions
- Lightly grease a 9x13-inch baking dish.
- Line a baking sheet with foil.
- Cook the spaghetti to al dente according to the package directions.
- Drain and rinse the spaghetti with cold water, then transfer it to the prepared baking dish.
- Place an oven rack 6 inches from the upper heating element and turn on the broiler.
- Place the grape tomatoes, the jalapeños, the whole garlic cloves and the onion on the oven rack, all skin-side up.
- Broil until the tomatoes, the jalapeños, the garlic, and the onion are all softened and have begun to blacken, about 5-7 minutes.
- Transfer the veggies from the oven and dice once cool enough to handle.
- Turn on the oven and preheat it to 350 degrees F.
- Melt the butter over medium-low heat in the saucepan.
- Whisk the flour into the butter until well-combined and slightly browned, about 30 seconds.
- Slowly pour the milk into the flour mixture and cook, stirring, until the sauce thickens, about 3-5 minutes. It should be thick enough to coat the back of a spoon but should not be custard-like. Add milk if it feels too thick.
- Once the sauce thickens, immediately turn off the heat.
- Slowly stir 1/2 of the cheddar and 1/2 of the Monterey Jack into the sauce mixture, 1/4 cup at a time, until melted and incorporated into the sauce.
- Stir the diced veggies, the cumin, the cayenne, the cilantro, and the lime juice into the sauce mixture.
- Taste the mixture for seasoning.
- Pour the sauce over the cooked spaghetti, then stir in the shredded cooked chicken.
- Cover the spaghetti with the remaining cheddar and Monterey Jack.
- Bake, uncovered, until brown and bubbling, about 20 minutes.
- Garnish with the cilantro and serve.
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