Cheesy Crunchy Chicken Spaghetti Recipes

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

CHEESY CRUNCHY CHICKEN SPAGHETTI

Steps:

• Using a double boiler, melt butter and then add flour along with salt; stirring often until smooth and bubbly.
• Add cream, milk and chicken broth and continue stirring until thickened approx. 30 minutes. Add cheese cubes and stir until fully melted.
• In a separate bowl, combine chicken through sherry. Add spaghetti and then hot cheese sauce and gently stir.
• Spray a casserole dish and add spaghetti mixture. You can eat as is or heat oven to 350 degrees, sprinkle with parmesan cheese/bread crumbs and bake until golden brown.

CHEESY CHICKEN SPAGHETTI

Steps:

• Cut chicken tenderloins into 1 - 1 1/2 inch chunks and place in large mixing bowl.
• Pour olive oil over chicken and add garlic powder, onion powder, Paul Prudhomme poultry seasoning, sea salt and fresh ground pepper and mix so that all pieces of chicken are well coated with oil and seasonings.
• Melt bacon drippings in large pan over medium high heat then dump entire bowl of chicken and spices into pan also add diced onions.
• Cook chicken until pieces are turning a light golden brown. Then move to a plate covered in paper towels to drain chicken and onions.
• In an extra large skillet heat the extra 2 tablespoons of olive oil and add 8 oz or half the box of Mueller's pot sized spaghetti (or if you can't find it just use regular spaghetti broken in half) and stir around to make sure all spaghetti is covered in oil. Cook on medium high. Cook until spaghetti starts to brown around 5 minutes.
• Add chicken broth and cream of chicken soup and the oregano, basil, thyme and rosemary and mix real well. Heat until it starts to simmer (about 5 minutes) then turn heat to between low and medium low and keep at just a simmer. Cover and cook for another 5 minutes.
• Tear the Mozzarella pearls into pieces and add to skillet along with 1/2 the Parmesan cheese. Turn heat to medium cover checking and stirring every minute or two so it doesn't stick.
• While the cheese is melting cook broccoli in microwave according to package directions then add to skillet and stir well. Use last of the shredded Parmesan cheese to top each dish.

CHEESY CHICKEN SPAGHETTI

Steps:

• Boil chicken until done, remove from water and shred.
• Using broth from chicken, plus enough water (if needed) to boil spaghetti.
• While the noodles are boiling, in a separate pan, cook onion in butter.
• Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it!
• Drain the spaghetti and add the cheese mixture to it.
• Add the shredded chicken and place in a 9x13 baking dish.
• Add crushed potato chips on top.
• Bake at 350F 20-30 minutes until bubbly.

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!