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).
BEST CHICKEN SPAGHETTI YOU'LL EVER EAT
Make it and let the results speak for themselves. You will not be disappointed. Even better on Day 2 or 3.
Provided by Debbie Quimby
Categories Pasta
Number Of Ingredients 7
Steps:
- 1. Boil chicken in a large pot (5 to 6 quart). Remove chicken and debone. Using the same pot, cook the spaghetti in the chicken broth (if you have a lot of broth, you can pour some off before cooking the chicken and reserve for later use if needed). Once the spaghetti has cooked, turn heat to low. Do not drain the noodles. The broth is the base for your spaghetti.
- 2. Cook the onion and bell pepper in the margarine until tender; add to the spaghetti and broth, then add the Rotel and Velveeta. Cook over low heat until cheese melts, stirring as needed to prevent sticking. Add the chicken. If the spaghetti mixture appears too thick, add some of the reserved broth.
- 3. Pour the spaghetti mixture into a large baking dish, at least a 9x13 (may have extra, as this makes a lot). Bake at 350 until the spaghetti is bubbly around the edges.
- 4. Makes a large amount of spaghetti. Excess or leftovers can be frozen for later.
THE BEST CHICKEN SPAGHETTI
This easy Creamy, Cheesy Chicken Spaghetti recipe calls for chicken, spaghetti, cream of chicken, salsa, sour cream and cheese. No Rotel!
Provided by Brandie @ The Country Cook
Categories Main Course
Time 45m
Number Of Ingredients 8
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.)
Nutrition Facts : Calories 331 kcal, Carbohydrate 24 g, Protein 16 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 62 mg, Sodium 496 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
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