MILLION-DOLLAR WHITE SPAGHETTI CASSEROLE
Our rendition of Million Dollar Spaghetti Casserole features layers of creamy white cheeses, Alfredo sauce, chicken and spinach. It's a throw-together comfort food casserole that's a delicious twist on traditional spaghetti.
Provided by Karly Campbell
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
- Cook spaghetti to al dente as directed on package; drain. Return to pan.
- Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
- Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
- In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
- Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
- Bake 20 minutes.
- Sprinkle with parsley before serving.
Nutrition Facts : Calories 980, Carbohydrate 82 g, Cholesterol 215 mg, Fat 6, Fiber 5 g, Protein 48 g, SaturatedFat 29 g, ServingSize 1 Serving, Sodium 1480 mg, Sugar 3 g, TransFat 1 1/2 g
CHICKEN SPAGHETTI WITH WHITE SAUCE
This cheesy white sauce is perfect for any pasta but works best with spaghetti or cavatappi. I favor butcher bacon as it's the best bacon on the planet! Kids attacked the leftover pasta and ate the bacon and sun-dried tomatoes before I was able to get a photo!
Provided by Saleen2004
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 40m
Yield 8
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
- While pasta is cooking, coat chicken with salt and pepper on both sides.
- Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
- Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
- Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
- Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.
Nutrition Facts : Calories 490.2 calories, Carbohydrate 49.7 g, Cholesterol 74.7 mg, Fat 15.7 g, Fiber 2.8 g, Protein 36.1 g, SaturatedFat 6.5 g, Sodium 1074.5 mg, Sugar 3.7 g
BAKED CHICKEN SPAGHETTI
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
- Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g
WHITE BAKED SPAGHETTI WITH CHICKEN
This recipe started out as something different, but when I didn't have all the ingredients needed, I created something new that has a slight spiciness from the green chiles! Enjoy!
Provided by Jenni K
Categories Pasta
Time 9h10m
Number Of Ingredients 9
Steps:
- 1. Place frozen chicken breasts, Rotel, cream of chicken soup, cream cheese, and dry italian dressing mix into the crock pot. Cook on low for 6-8 hours. Remove the chicken breasts and cut into bite sized pieces. Return to crock pot. Stir in milk.
- 2. Preheat oven to 350. Meanwhile, bring water to a boil in a large pot with the chicken boullion. Add pasta and cook to al dente. Drain, but don't rinse. Stir pasta and chicken mixture together (if your crock pot size allows, you can mix it in the crock pot)
- 3. Pour mixture into a greased 9x13 pan, or a 4 liter casserole pan. Top with shredded cheese (Mozzarella or Parmesan work well, but anything you have should be fine). Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Let set for a few minutes before serving.
BAKED SPAGHETTI WITH CHICKEN
This is a wonderful chicken recipe that kids and adults love. To make ahead of time, leave off the cheese and refrigerate. Then bake for 20 minutes to heat, add the cheese and bake for 10 more minutes.
Provided by Nicole Piersma
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pasta
Time 1h30m
Yield 8
Number Of Ingredients 13
Steps:
- In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
- Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
- While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
- Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.
Nutrition Facts : Calories 472.1 calories, Carbohydrate 56.3 g, Cholesterol 54 mg, Fat 15.3 g, Fiber 5.2 g, Protein 27.3 g, SaturatedFat 5.8 g, Sodium 413.5 mg, Sugar 8.2 g
CHICKEN WITH PASTA BAKED IN WHITE SAUCE
Make and share this Chicken with pasta baked in white sauce recipe from Food.com.
Provided by Charishma_Ramchanda
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
- Boil till the chicken is tender and cooked.
- Remove chicken.
- Keep stock aside.
- Remove the bones and cut the chicken into thin strips and keep aside.
- Now, proceed with preparing the white sauce.
- If your using Maggie bechamel mix, make the sauce according to the recipe.
- Add little water to the stock to make 1 litre.
- Put it on flame.
- Add little flour at a time, making sure it doesn't form any lumps.
- Slowly, pour in the milk.
- Stir until the sauce is smooth.
- Mix 1 tbsp.
- of butter and allow the sauce to simmer for a few more minutes till it thickens.
- Remove from heat.
- Set aside.
- In a baking dish, place some chicken at the base.
- Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
- Cover it with 3-4 Lasagne strips.
- Continue layering the same way until all the chicken and the white sauce is over.
- Cover with aluminium foil.
- Preheat oven to 180C for 15 minutes.
- Bake the chicken for 30-45 minutes until the pasta is done.
- Remove the foil.
- Top the dish with the remaining cheese.
- Return to the oven until it turns brown.
- Serve hot!
Nutrition Facts : Calories 763.7, Fat 36.4, SaturatedFat 17.2, Cholesterol 168.7, Sodium 622, Carbohydrate 49.5, Fiber 2, Sugar 1.8, Protein 56.8
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