Old Fashioned Chicken Spaghetti Recipes

THE BEST CHICKEN SPAGHETTI

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.)

OLD FASHIONED CHEESY CHICKEN SPAGHETTI

Steps:

• Fill a large soup or stock pot with water. Clean and rinse a whole fryer (remove the giblets, livers and heart) and add the chicken to the pot. I like to add a little seasoning salt, poultry seasoning, quartered onion, celery, and a bay leaf as the chicken cooks.
• Turn the stove to high and let chicken come to a boil then, reduce heat to a low simmer and cook the chicken until done (about 2 hours). For chicken breasts or pieces cook 45-50 minutes. Remove chicken from pot and place on a plate to cool. Strain and reserve the broth.
• Cook the spaghetti noodles per package directions, but instead adding the spaghetti to water were going to use our reserved chicken broth. Bring the broth to a boil and add the spaghetti noodles. Reduce heat and simmer until the noodles are tender, but not fully cooked (al dente).
• While the spaghetti noodles are cooking go ahead and start de boning the chicken (make sure it's cool enough to handle) or break chicken breasts to smaller pieces if using breasts. Place the chicken on a plate, cover and set aside.
• Dice up the onions, celery, and green peppers. In a medium size skillet melt the butter and add the vegetables. Saute until tender and translucent in color. Remove from heat and set aside.
• In a large microwave safe bowl combine the cubed Velveeta cheese, chicken broth (canned or homemade) and cream of chicken soup. Place the bowl in the microwave and cook on low for about 5-7 minutes until mixture is smooth and the cheese is melted. (you can also use the defrost setting). You wanted the cheese to be melted, but don't cook the mixture.
• Drain spaghetti noodles and add back to the pot or use a large bowl. Add the chicken pieces and the cheese mixture and mix to combine. If you want to spice things up a bit you can add a can or mild Rotel, but that is optional.
• Spray a (13 x 9 inch) baking dish or similar with non stick spray. Add the spaghetti mixture and top with shredded cheddar cheese.
• Bake the casserole in a preheated 350 oven and bake for about 45 minutes until the cheese is golden brown and casserole is bubbly. When cooked, remove from oven, let cool and serve.
• Freezing Instructions: Cover the unbaked casserole with plastic wrap, and two layers of aluminum foil. Date and place in freezer. To bake the frozen casserole remove casserole from the freezer, defrost and proceed with baking instructions. If you have a large family just double the recipe ingredients and prepare two 9 x 13 inch casseroles.
• Crock Pot Version: I recently made this in my crock pot with pretty good results. I sprayed a 8 quart crock pot with non stick spray. I prepared the chicken spaghetti as above, but adding some additional chicken broth. You want the mixture to be a bit soupy so it doesn't dry out while cooking. Set your crock pot on low and cook for 2-3 hours.

HOMEMADE CHICKEN SPAGHETTI

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.

MEMAW PEACOCK'S OLD-FASHIONED CHICKEN SPAGHETTI

Steps:

• Cut celery and carrots into 1 inches pieces, quarter one onion.
• Place chicken, celery, carrots, quartered onion, 1/2 teaspoon garlic, 1 teaspoon salt and one teaspoon pepper in a large Dutch oven.
• Add water to cover and bring to boil. Reduce heat and simmer until chicken is cooked through about 45 minutes to 1 hour.
• Remove chicken from broth and let cool.
• Discard skin and bones, dice chicken and set aside.
• Preheat oven to 350°F.
• Grease a 9 by 13 baking dish.
• Bring water for spaghetti to boil, and add spaghetti, cook for 10 minutes.
• While spaghetti cooks dice remaining onion and bell pepper and drain pimentos.
• Drain spaghetti and set aside.
• In a large skillet, melt butter over medium high heat, add onion, 1/2 teaspoon garlic, 1 teaspoon salt, 1/2 teaspoon pepper, bell pepper, pimentos, and mushrooms and cook, stirring frequently, until vegetables are tender, about 5-10 minutes.
• Cube Velveeta and add to skillet along with the soups and Worcestershire sauce. Stir until cheese is melted and smooth. Remove from heat.
• Add chicken and spaghetti to sauce.
• Chop 2 tablespoons of the parsley and add to skillet, stir everything to combine and transfer to greased baking dish.
• Sprinkle evenly with Cheddar and bake until hot and bubbly, about 25 minutes.
• Garnish with parsley if desired.

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• 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.
• Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.