Cheesy And Creamy Chicken Spaghetti Food

EASY CHEESY CHICKEN SPAGHETTI

Steps:

• Boil Spaghetti noodles according to package.
• In a saucepan, put Velveeta, butter, soup, rotel, and chicken.
• Cook until cheese is melted.
• Add cooked spaghetti to the cheese mixture, mix well.
• If you want, you can pour the spaghetti & mixture into a casserole dish and pop it in the over for a couple minutes, but that's not necessary.
• Serve HOT!

CHICKEN SPAGHETTI (WITH CHEESY CREAM SAUCE)

Steps:

• Stew the hen.
• Debone and tear/cut into small pieces.
• Cook the, onions, green peppers and spahetti (according to package directions), in the water used to boil the chicken.
• Drain water, mix in the chunked chicken, add mushrooms if desired.
• Cream Sauce Melt butter over low heat.
• Mix in flour and salt.
• Add milk, cook, stirring constantly till mixture thickens and bubbles.
• Add cheeses, stirring till melted and blended.
• Combine all ingredients.
• Put in casserole dish (es) and bake at 350 for 30 minutes.

CHEESY CHICKEN SPAGHETTI

Steps:

• Boil chicken until done, remove from water and shred.
• Using broth from chicken, plus enough water (if needed) to boil spaghetti.
• While the noodles are boiling, in a separate pan, cook onion in butter.
• Mix cheese and soup with onion until it makes a sauce -- be careful not to burn it!
• Drain the spaghetti and add the cheese mixture to it.
• Add the shredded chicken and place in a 9x13 baking dish.
• Add crushed potato chips on top.
• Bake at 350F 20-30 minutes until bubbly.

CHEESY AND CREAMY CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Add chicken to a stock pot and cover with water. Place it on the stove over medium-high heat. Stir in the chicken bouillon, black pepper, garlic powder, and onion powder.
• Bring it to a low boil for 20 minutes. Once done, remove the chicken and place it in a bowl to cool down. Reserve the cooking liquid to use in the sauce. Once the chicken is cool enough, use your hands to shred it into large pieces, and set aside.
• Fill a separate stock pot up with water and bring to a rapid boil. Add in the spaghetti noodles. Boil for 10 minutes- until they are al dente. Drain the water and rinse the noodles with cold water. Set them aside
• Add olive oil to a large skillet or pot over medium heat and allow it to heat up for 2-3 minutes. Place the bell peppers in the oil and saute for 2 minute. Next add the garlic and saute for one minute (careful not to burn the garlic).
• Pour the cream of mushroom and cream of chicken directly into the skillet. Fill the can up with the water the chicken cooked in (2 cans full total), and add it into the skillet.
• Add in the seasoned salt, Italian seasoning, garlic powder, and black pepper. Use a whisk to mix it until fully combined and smooth.
• Sprinkle in the 1/2 cup each of Mozzarella and cheddar cheese and stir it in until it is melted. Add in the chicken, and the spaghetti and gently mix it until combined.
• Spray a 9x13 baking dish with non-stick cooking spray. Pour the spaghetti into the dish. Sprinkle the remaining cheese over the top of the pasta. Cover the dish with aluminum foil and bake for 15 minutes.
• Remove the foil from the baking dish and put the oven on broil. Broil the chicken spaghetti for 5 minutes to brown the cheese. Keep a close eye on it so it does not burn.
• Remove it from the oven and let it cool for for 5-7 minutes before serving.

CREAMY CHEESY CHICKEN PASTA CASSEROLE

Steps:

• Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat).
• Chop chicken up into small bite-size pieces.
• Cook Rotini as directed on box.
• Cook vegetables until tender then drain.
• In large sauce pan blend together soup, milk and cheese stir until melted.
• Add in the chicken pasta and vegetables.
• Pour into Pam sprayed 9x13-inch baking pan.
• Cover with foil.
• Bake 35-45 minutes at 350°F.

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

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.