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).
AUNT LIZ'S CHICKEN SPAGHETTI CASSEROLE
Make and share this Aunt Liz's Chicken Spaghetti Casserole recipe from Food.com.
Provided by CFRP3473
Categories One Dish Meal
Time 55m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss.
- Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
- Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
- **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.
Nutrition Facts : Calories 141.7, Fat 9.4, SaturatedFat 4.1, Cholesterol 14.8, Sodium 831.4, Carbohydrate 9, Fiber 0.9, Sugar 3.1, Protein 5.8
CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
- Preheat the oven to 350 degrees F.
- Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
- Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.)
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
AUNT GLADYS' CHICKEN SPAGHETTI
This has been a staple at church "eatin' meetin's" since I was a little girl. My Aunt Gladys has supplied more of this chicken spaghetti for fund raisers than any other dish I remember. If we counted the pounds of chicken and spaghetti, they would fill a semi trailer.....guess that goes to show this is some good stuff....people still ask her to make it and she's 90+ (no, Aunt Gladys, I didn't tell them) years old!
Provided by Sherrybeth
Categories One Dish Meal
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil hen in seasoned salt and poultry seasoning. Allow to cool and remove from bone.
- Cook the spaghetti in the chicken broth leftoever from boiling the hen.
- Saute the onion, celery and bell pepper in the stick of butter until tender.
- Add the tomato sauce and then the soup to the onion mixture.
- In a large casserole dish, layer the chicken, then the spaghetti over the chicken.
- Pour the entire sauce mixture over the spaghetti.
- Sprinkle with cheese and bake for 20 minutes at 350 degrees.
Nutrition Facts : Calories 459.9, Fat 24, SaturatedFat 12.5, Cholesterol 82.1, Sodium 669.2, Carbohydrate 42.3, Fiber 2.8, Sugar 4.5, Protein 18.9
RHONDA'S CHICKEN SPAGHETTI
This is a wonderfully pleasing, filling, pot luck that will have them raving for more! This recipe has a little spice too it, but there are loads of cheese, mushrooms, and black olives to make up for the slight heat in this dish. If you do not enjoy heat omit the Rotel and use regular diced tomatoes. It's worth it to put the Rotel in in my opinion it's not to hot. Overall this is a delicious dish that will have them debating every last ingredient and begging for the recipe. Enjoy!
Provided by HallieandColtonsMoma
Categories Spaghetti
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese & stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30 minutes until hot & bubbly.
Nutrition Facts : Calories 393.6, Fat 19, SaturatedFat 10.1, Cholesterol 66.4, Sodium 896.4, Carbohydrate 34.9, Fiber 1.9, Sugar 2.4, Protein 20.7
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