BAKED CHICKEN SPAGHETTI
Baked Chicken Spaghetti Casserole is an easy family-friendly comfort food recipe. Tasty chicken and pasta casserole baked in a creamy cheddar cheese sauce.
Provided by Sabrina Snyder
Categories Dinner
Time 45m
Number Of Ingredients 7
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.
Nutrition Facts : Calories 488 kcal, Carbohydrate 50 g, Protein 29 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 80 mg, Sodium 847 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
HOMEMADE CHICKEN SPAGHETTI
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Provided by Holly Nilsson
Categories Casserole Chicken Main Course Pasta
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
- Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
- Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
- Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
- Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 606 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
ULTIMATE CHICKEN SPAGHETTI
Provided by Stacey Little | Southern Bite
Time 1h5m
Number Of Ingredients 9
Steps:
- Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
- Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
- Cook the pasta according to the package directions. Drain and set aside.
- In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
- Bake for 20 to 30 minutes or until heated through and the cheese has melted.
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).
CHICKEN SPAGHETTI
"My family loves this meal of tender chicken and noodles tossed with zippy tomatoes and a creamy cheese sauce," relates Regina Clack from Booneville, Arkansas. "I like it because it doesn't heat up the kitchen on hot days."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.
Nutrition Facts : Calories 555 calories, Fat 26g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 1171mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 46g protein.
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