Chicken Confetti Spaghetti Recipes

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CONFETTI SPAGHETTI



Confetti Spaghetti image

It's not uncommon for folks to go back for second helpings of this hearty main dish when I share it at church potluck suppers. The combination of ground beef, noodles, cheese and a zippy tomato sauce is a crowd-pleaser. -Katherine Moss, Gaffney, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 55m

Yield 12 servings.

Number Of Ingredients 13

1 package (16 ounces) spaghetti
1-1/2 pounds ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Steps:

  • Preheat oven to 350°. Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef, green pepper and onion over medium heat until meat is no longer pink; drain. Stir in next 8 ingredients. Drain spaghetti; add to beef mixture. , Transfer to a greased 13x9-in. baking dish. Cover and bake 30 minutes. Uncover; sprinkle with cheese. Bake until cheese is melted, about 5 minutes longer.

Nutrition Facts : Calories 259 calories, Fat 10g fat (4g saturated fat), Cholesterol 42mg cholesterol, Sodium 424mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 2g fiber), Protein 16g protein.

CONFETTI CHICKEN SPAGHETTI CASSEROLE



Confetti Chicken Spaghetti Casserole image

Oh my, this is not your normal marinara-based spaghetti casserole. The Rotel cheese sauce mixed with the delicious vegetables and spaghetti makes this dish special. It's cheesy with a bit of heat. We love all the colorful and crunchy vegetables in the casserole. This is great for a weekly dinner or a potluck. Serve with garlic...

Provided by Jenny Powers

Categories     Casseroles

Time 1h

Number Of Ingredients 12

2 lb cooked and diced chicken breasts
4 stalk(s) celery, chopped
1 medium green pepper, chopped
3/4 c chopped onion
2 can(s) original Rotel tomatoes (10 oz each)
1/2 stick butter
1 can(s) English peas, drained (8.5 oz)
1 can(s) chopped black olives (2.25 oz)
1 can(s) chopped water chestnuts (5 oz)
16 oz pkg vermicelli, cooked
1 1/2 lb Velveeta cheese
16 oz shredded cheddar cheese

Steps:

  • 1. Cook the raw vegetables in the microwave until tender or saute in butter until tender.
  • 2. Cut the Velveeta into small cubes. Place in a microwavable bowl with the 2 cans of Rotel tomatoes and set aside. Cook the cheese and the Rotel in the microwave for about 5 mins.
  • 3. Continue to cook in 5 min intervals until it is melted and combined by stirring with the Rotel tomatoes.
  • 4. Stir in the cooked vegetables, cooked chicken, water chestnuts, and black olives. Stir until all is mixed. Add the peas and toss gently. Mix with the melted cheese mixture.
  • 5. Place the cooked vermicelli into a 9x13 casserole that has been coated with cooking spray.
  • 6. Top with the chicken and cheese mixture.
  • 7. Bake at 350 degrees for 30 mins.
  • 8. Remove from the oven and sprinkle with shredded cheddar cheese. Return to the oven until bubbly.

CHICKEN CONFETTI



Chicken Confetti image

Chicken Confetti hearty and delicious with a fresh-tasting sauce. "Before our children grew up and started out on their own, this was a real favorite around our house," relates Sundra Lewis of Bogulusa, Louisiana, who shares the recipe.

Provided by Taste of Home

Categories     Dinner

Time 1h25m

Yield 6 servings.

Number Of Ingredients 11

1 broiler/fryer chicken (3 pounds), cut up
1 teaspoon salt, divided
1/4 teaspoon pepper
2 tablespoons canola oil
1 medium onion, chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1 can (8 ounces) tomato sauce
1 can (6 ounces) tomato paste
1-1/2 teaspoons dried basil
1 package (7 ounces) spaghetti, cooked and drained

Steps:

  • Sprinkle chicken with 1/2 teaspoon salt and pepper. In a large skillet over medium heat, brown chicken in oil. Remove chicken and set aside. , Reserve 1 tablespoon drippings in skillet. Add onion; cook until tender. Add garlic; cook 1 minute longer. Add the tomatoes, sauce, paste, basil and remaining salt; bring to a boil. , Return chicken to skillet. Reduce heat; cover and simmer for 60-70 minutes or juices run clear. Serve with spaghetti.

Nutrition Facts : Calories 393 calories, Fat 19g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 752mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 4g fiber), Protein 32g protein.

CHICKEN CONFETTI SPAGHETTI



Chicken Confetti Spaghetti image

Make and share this Chicken Confetti Spaghetti recipe from Food.com.

Provided by Chef Diva Divine

Categories     One Dish Meal

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

8 ounces spaghetti
2 tablespoons unsalted butter
18 ounces canned chicken breast meat
4 ounces pimientos (diced, drained)
8 ounces mixed vegetables (diced onion, bell pepper and celery)
10 3/4 ounces cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
14 ounces chicken broth
1 1/4 cups sharp cheddar cheese (shredded)
1 cup breadcrumbs (progresso Panko)

Steps:

  • Preheat oven to 425.
  • Break pasta into 2" long pieces & cook in boiling water 5 minutes, stirring occasionally or until partially tender.
  • Meanwhile cut butter into small pieces while placing in medium bowl; set aside to soften. COmbine in micro-safe bowl: chicken, pimentoes, trinity mix, soup, salt, pepper, & broth until well blended. Cover and microwave on high 2-3 minutes or until mixture is hot and veggies begin to soften.
  • Drain pasta and stir into veggie mixture. Transfer mixture evenly into 2qt baking dish. Stir cheese & bread crumbs into butter. Mix with finger tips until blended and crumbly; spread evenly over chicken mixture. Bake 15-20 minutes or until golden and bubbly around edges.
  • Let stand 5 minutes before serving.

Nutrition Facts : Calories 575.8, Fat 23.6, SaturatedFat 10.5, Cholesterol 77.4, Sodium 1125.8, Carbohydrate 50.6, Fiber 3.5, Sugar 4.6, Protein 38.2

CONFETTI CHICKEN SPAGHETTI RECIPE



Confetti Chicken Spaghetti Recipe image

Great recipe for a crowd. This recipe also freezes well.

Provided by rbccfrrstr

Time 2h30m

Number Of Ingredients 18

3 1/2 pounds chicken
5 cups water
1 cube chicken bouillon
1 cup onion, diced
1 cup celery, diced
1 green pepper, diced
1/2 clove garlic, crushed
1 can diced tomatoes (14.5 oz can)
1/2 cup butter
1 can tomato soup
1 can cream of mushroom soup
1 can olives, chopped (optional)
1 tablespoon Worcestershire sauce
1 1/2 teaspoons oregano
1 tablespoon chili powder
salt and pepper, to taste
16 ounces spaghetti
1/2 cup Cheddar cheese, shredded

Steps:

  • Boil chicken pieces in 5 cups salted water. Remove chicken from pot and set aside. Boil remaining water down to 2 cups. Add chicken bouillon, onion, celery, green pepper and garlic; simmer 30 minutes. Add tomatoes, butter, cream of mushroom soup, tomato soup, olives, Worcestershire sauce, oregano, chili powder, salt and pepper. Simmer until well mixed. Meanwhile, cook spaghetti according to package; drain. Add to above mixture. Remove chicken from bones and cube. Add chicken to pasta mixture. Add Cheddar cheese. Place in casserole dish and refrigerate overnight. Bake at 350 degrees for 45 minutes.

CONFETTI SPAGHETTI SALAD



Confetti Spaghetti Salad image

The time-saving secret to this pretty salad? When pasta is almost done, toss frozen veggies in the same pot to heat until tender.

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 1h25m

Yield 8

Number Of Ingredients 5

1 package (7 oz) spaghetti, broken into thirds
2 cups frozen mixed vegetables
1/4 cup coarsely chopped red onion
1 medium tomato, chopped
1/2 cup Italian dressing

Steps:

  • Cook spaghetti as directed on package, adding frozen mixed vegetables during last 5 to 7 minutes of cooking time; cook until mixed vegetables are tender. Drain; rinse with cold water to cool. Drain well.
  • In medium bowl, gently toss cooled cooked spaghetti and vegetables, and remaining ingredients to coat. Cover; refrigerate at least 1 hour to blend flavors before serving.

Nutrition Facts : Calories 190, Carbohydrate 28 g, Cholesterol 0 mg, Fat 1, Fiber 4 g, Protein 5 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 4 g, TransFat 0 g

CONFETTI SPAGHETTI



Confetti Spaghetti image

I love this recipe for potlucks or to make ahead for that trip to the cottage. It has a wonderful blend of flavors. The recipe came from Taste Of home. A real winner

Provided by Dotty2

Categories     Spaghetti

Time 50m

Yield 12 serving(s)

Number Of Ingredients 13

1 (12 ounce) package spaghetti
1 1/2 lbs ground beef
1 medium green pepper, chopped
1 medium onion, chopped
1 (14 1/2 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1 tablespoon brown sugar
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon cayenne pepper
3/4 cup shredded cheddar cheese

Steps:

  • Cook spaghetti according to package directions.
  • Meanwhile, in a large skillet cook beef,green pepper and onion over medium heat until meat is no longer pink. Drain.
  • Stir in the tomatoes, tomato sauce, brown sugar, salt, chili powder, pepper, garlic powder, and cayenne.
  • Drain spaghetti;add to the beef mixture.
  • Transfer to a greased 13x9 baking dish.
  • Cover and bake at 350°F for 30 minutes.
  • Uncover; sprinkle with cheese.
  • Bake 5 minutes longer or until cheese is melted.

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