Chicken Spaghetti Baked Spaghetti Recipes

BAKED CHICKEN SPAGHETTI

Steps:

• Set the oven rack to the middle position-Preheat the oven to 375°F (190ºC).
• In a large pot, bring water to a boil. Add the salt, stir to dissolve. Add in the spaghetti, cook according to package directions until al dente, about 10 minutes. Drain the noodles in a colander, and rinse with cool water for about 30 seconds to stop the cooking.
• Heat olive oil in a large skillet or dutch oven over medium-low heat. Add the onion, garlic, and 1 teaspoon Italian seasonings, sauté until onions are translucent, about 3 minutes.
• Add the marinara sauce, stir to combine. Cook until the sauce is hot, about 2 to 3 minutes. Turn off the heat and stir in the heavy cream. Season the sauce with more salt and pepper to taste.
• Add the drained spaghetti to the sauce, stir to combine. Add the shredded chicken and mix. Transfer the pasta to a 13x9-inch baking dish.
• Sprinkle the pasta with the shredded mozzarella and parmesan.
• Cover with foil and bake until the cheese melts and the pasta is hot, about 15 to 20 minutes. For a more browned surface, remove the foil, and broil the casserole until lightly browned, about 2 to 5 minutes.
• Garnish with chopped parsley, and serve immediately.

CHICKEN SPAGHETTI BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
• Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
• Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

BAKED CHICKEN SPAGHETTI

Steps:

• Cook pasta to al dente, just one minute shy of package instructions. Drain and set aside.
• Preheat oven to 350 degrees. Spray a 13x9 baking dish with cooking spray.
• In a saucepan over medium heat, stir together chicken soup, chicken broth, cream cheese cheddar cheese, and minced garlic, stirring occasionally, until combined.
• Gently toss chicken, cooked pasta and sauce until well combined.
• Pour the chicken spaghetti mixture into the baking dish and spread out evenly.
• Bake for 20 minutes until top is slightly crispy.

BAKED CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
• Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• Bake in preheated oven until hot and bubbly, 30 to 40 minutes.

CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350 degrees F.
• Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
• Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
• Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
• Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).

BAKED SPAGHETTI WITH CHICKEN

Steps:

• In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
• While vegetables are cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
• Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.

CHICKEN SPAGHETTI BAKE

Steps:

• Cook spaghetti according to package directions; rinse and drain. Toss with 1/4 cup oil; set aside. , Meanwhile, in a Dutch oven, saute the onions, green peppers and zucchini in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the spaghetti sauce, tomato sauce and olives; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken and soup., Place 2-1/4 cups spaghetti each in three greased 13x9-in. baking dishes. Top each with 4 cups sauce and 1 cup cheese. Layer with 2-1/4 cups spaghetti and 2 cups sauce. , Cover and bake at 350° for 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.