THE BEST CHICKEN SPAGHETTI
This easy Creamy, Cheesy Chicken Spaghetti recipe calls for chicken, spaghetti, cream of chicken, salsa, sour cream and cheese. No Rotel!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 45m
Number Of Ingredients 8
Steps:
- Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray.
- Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well.
- Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
- Stir well to combine (this will take a few minutes.)
- Pour combined mixture into your prepared baking dish.
- Top with remaining cheese and a sprinkling of dried parsley.
- Cover with nonstick aluminum foil.
- Cook in the oven for about 25 minutes (until hot and bubbly.)
Nutrition Facts : Calories 331 kcal, Carbohydrate 24 g, Protein 16 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 496 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
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).
QUICK AND EASY CHICKEN SPAGHETTI
A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!
Provided by Beamish
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- 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 and return to pot.
- To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g
CHICKEN SPAGHETTI
If you're trying to get a home-cooked meal on the table after a busy day, make this easy chicken spaghetti. It's super cheesy and creamy. Boiling the spaghetti in chicken broth adds so much savoriness to the dish. The creamy soups balance out the punch of spice from the Rotel tomatoes. Velveeta melts and melds with the other...
Provided by Jeanne Benavidez
Categories Casseroles
Time 1h
Number Of Ingredients 10
Steps:
- 1. Boil chicken breasts in a large pot adding 1/2 teaspoon of salt and 1/2 teaspoon of black pepper to water. Remove chicken when completely done, about 10 to 12 minutes.
- 2. Boil spaghetti pasta in the remaining broth according to package directions.
- 3. Drain pasta after done and discard water. Set aside the pasta. Do not rinse.
- 4. Melt the butter in that same (empty) pot and saute the onion and bell pepper until soft.
- 5. Add tomatoes, soup, cooked chicken (cut into bite-size pieces) to the sauteed onion mixture, one at a time, mixing as you go.
- 6. Gently stir in spaghetti.
- 7. Add cheese and stir together, mixing well. Add salt and pepper to taste. Heat until cheese is melted thoroughly, stirring occasionally to keep from scorching.
- 8. SERVING SUGGESTIONS: Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
STOVETOP CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h
Yield 6 servings
Number Of Ingredients 17
Steps:
- Cook the pasta in lightly salted water in conjunction with the package instructions until not quite al dente and still quite chewy. Drain and set aside, reserving 3 cups of the pasta water.
- Place a large saucepan over high heat and add 2 tablespoons butter. Add the chicken and cook until browned and almost cooked through, about 5 minutes.
- Meanwhile, place a skillet over medium heat and add the remaining 2 tablespoons butter. When the butter has melted, add the panko and 1/2 teaspoon dried parsley. Season with salt and pepper, then toss and cook until golden brown, about 3 minutes.
- Add the bell pepper and onion to the pan with the chicken and cook until they have slightly softened, about a minute, then add the pimientos and stir. Reduce the heat to medium-low and add the cream of mushroom soup, pasta water and milk, then bring to a simmer. Add the Worcestershire sauce, remaining 2 teaspoons dried parsley, cayenne and seasoned salt to taste, followed by the cheeses, a handful at a time. Stir until completely incorporated. Add the frozen peas followed by the cooked pasta, then stir and cook until the pasta is perfectly cooked, a couple of minutes. Add salt and pepper, stir again, then sprinkle the toasted parsley breadcrumbs over the top.
EASY CHICKEN SPAGHETTI CASSEROLE
A simple, yet tasty family dinner recipe to try and spice up your normal spaghetti recipe. Our easy chicken spaghetti casserole is so delicious and creamy and even filled with veggies!
Provided by Camille Beckstrand
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
- Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
- Now slowly add chicken broth and continue stirring.
- Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
- Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.
Nutrition Facts : Calories 413 kcal, Carbohydrate 44 g, Protein 21 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 569 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
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