Creamy Turkey Or Chicken Spaghetti Bake Recipes

TURKEY OR CHICKEN SPAGHETTI TETRAZZINI

Steps:

• Set oven to 375 degrees F.
• Butter two 11 x 7-inch baking dishes (or use 1 large casserole dish).
• In a skillet melt butter over medium heat; add in onions and mushrooms and saute until softened (about 6-7 minutes) add in the garlic the last 2 minutes; remove from heat.
• In a large mixing bowl combine the undiluted soup, half and half cream and alfredo sauce.
• Add in the sauteed onion/mushroom mixture with cooked turkey or chicken and cooked spaghetti, peas, 1/2 cup Parmesan cheese and 1-1/2 cups Swiss cheese; mix well to combine and season with salt and pepper.
• Transfer to the baking dishes or large casserole dish.
• In a bowl mix together the crushed croutons with 3/4 cup grated parmesan cheese and pinch paprika; sprinkle evenly over the casserole.
• Bake for about 30 minutes or until hot and bubbly.
• Delicious!

CREAMY CHICKEN AND SPAGHETTI CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti; drain and transfer to a large mixing bowl.
• Toss with 2-3 tablespoons of oil and season with salt; set aside.
• Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
• Add the cooked chicken mixture to the spaghetti and toss.
• For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
• Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
• Add in the Velveeta cheese and stir until melted.
• Remove from heat, and stir in olives and pimiento.
• Pour the sauce over the chicken mixture; toss to coat.
• Transfer to the prepared baking dish.
• In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
• Cover and bake for about 20-25 minutes.
• Uncover and bake for another 10-15 minutes, or until heated through.

TURKEY SPAGHETTI CASSEROLE

Steps:

• In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper., In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top., Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted.

ONE-POT CREAMY CHICKEN SPAGHETTI (COOKING FOR 2)

Steps:

• In small bowl, toss chicken, Italian seasoning and pepper flakes. In 4-quart saucepan, melt butter over medium-high heat. Add chicken; cook 2 minutes without moving, until browned on first side. Stir; add mushrooms, and cook 4 to 6 minutes longer, stirring frequently, until mushrooms soften.
• Add spaghetti, broth, whipping cream and garlic. Heat just to boiling over high heat. Reduce heat to medium; cook 12 to 16 minutes, stirring frequently, until pasta is cooked. Stir in spinach and Parmesan cheese. Remove from heat; let stand 1 minute. Stir in lemon juice.

CREAMY TURKEY PASTA

Steps:

• Cook penne according to package directions.
• Heat butter in large nonstick skillet; add onions, garlic and mushrooms, cook until softened- approximately 3 minutes.
• Add spinach, cook until just wilted- approximately 1 minute.
• Add turkey, pimentos, broth, soup and sour cream, heat through- without boiling.
• Drain pasta.
• To serve, top noodles with turkey mixture.
• Add pepper and parmesan cheese to taste.

WHITE SPAGHETTI PIZZA BAKE

Steps:

• Heat oven to 400°F. Spray 15 x 10 x 1-inch pan with cooking spray.
• In 5-quart Dutch oven or stockpot, cook spaghetti as directed on box. Drain and rinse. Return spaghetti to Dutch oven; set aside.
• In small bowl, beat milk, eggs and salt with fork or wire whisk. Stir in garlic.
• Stir egg mixture, 1 cup of the mozzarella cheese and the Parmesan cheese into the spaghetti until well blended. Pour spaghetti mixture evenly into pan. Cover with nonstick foil.
• Bake 15 minutes. Reduce oven temperature to 350° F. Remove from oven; remove foil. Evenly spread Alfredo sauce over spaghetti mixture. Top with chicken, bacon and remaining 1 cup of the mozzarella cheese. Bake 10 to 15 minutes longer or until cheese is melted. Sprinkle with parsley.

CREAMY TURKEY (OR CHICKEN) SPAGHETTI BAKE

Steps:

• In a large heavy saucepan cook the fresh mushrooms in butter over medium heat, stirring until they release their liquid (make certain that all of the water from the cooked mushrooms has evaportated completely before continuing with the recipe).
• Add in the onions, garlic, celery and dryed chili flakes; saute for about 5-6 minutes.
• Add in the flour and cook for about 3 minutes over low heat.
• Slowly add in the half and half cream, Dijon mustard, chicken broth and wine; bring the mixture to a boil, stirring, then simmer for about 20 minutes (long enough for the alcohol in the wine to cook off a bit).
• Add in 1/2 cup Parmesan cheese; mix to combine and simmer 1 minute; set the sauce aside.
• Cook the spaghetti in a large pot of boiling salted water until JUST firm-tender; drain VERY well, the transfer to a large bowl.
• Set oven to 350 degrees.
• Butter a 3-quart casserole dish (or larger).
• Pour the cooked sauce over the spaghetti and then add in the peas and cooked turkey or chicken; toss well to combine.
• Transfer the mixture to prepared casserole dish.
• Sprinkle with the shredded cheese.
• In a small bowl mix together the breadcrumbs with 1/4 cup Parmesan cheese, then sprinkle over the shredded cheese.
• Drizzle the melted butter over the crumbs.
• Bake for about 30 minutes or until the top is golden brown and the casserole is bubbling.