Chicken Spaghetti Casserole Ii Recipes

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
• Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
• Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
• Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

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).

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

CHICKEN SPAGHETTI II

Steps:

• Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
• Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!