Kid Pleasing Chicken Spaghetti Recipes

KID PLEASING CHICKEN & SPAGHETTI

Steps:

• 1. Before giving the original directions, let me give you my updated directions...SIMPLIFY!!! I buy the LARGE canned chicken breast at Sam's Club for my chicken! I also buy chopped, frozen peppers and onion. I really like to get the 3 pepper blend (green, yellow and red peppers) with onion and only chop the fresh celery. You could also get the "seasoning blend" that has green pepper, onion and celery all mixed. I just like the extra color of the yellow and red! I also cook the spaghetti in chicken broth instead of water. My family loves cheese and I usually get a cheese blend of shredded cheese for the top. The Mexican jalapeno blend adds just a little "kick" to the dish!
• 2. If you are going with the original recipe, boil the chicken in a large pot until cooked through. Remove chicken from pot (reserve stock to cook spaghetti in, if desired). Cool chicken then remove skin and bones. Chop meat.
• 3. Chop all veggies. Place in large pan and sautee in butter until tender and onions are transparent.
• 4. Stir cream of chicken and cream of mushroom soup into vegetables, mixing well.
• 5. While veggies are sauteeing, cook spaghetti according to package direction, using chicken stock if desired in place of water.
• 6. When veggies are done, stir in chicken, making sure it is well distributed throughout the vegetables.
• 7. Drain the cooked spaghetti and mix well into chicken/veggies.
• 8. Pour enite mixture into a buttered 11x17 casserole dish. Top with grated cheese. Bake at 350 degrees until cheese melts and dish is thoroughly heated through.

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

KID-PLEASING SPAGHETTI

Steps:

• In a skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in spaghetti sauce. Cover and simmer for 10 minutes. Stir in spaghetti; set aside. , In a saucepan, melt butter. Stir in flour and salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in 3/4 cup cheddar cheese and Parmesan cheese until melted. , Place half of the spaghetti mixture in a greased 13x9-in. baking dish. Top with cheese sauce and the remaining spaghetti mixture. Sprinkle with remaining cheddar cheese. , Bake, uncovered, at 350° for 30 minutes or until heated through.