CHEESY CHICKEN SPAGHETTI SKILLET
I wanted to use the new Mueller's Pot Sized Spaghetti. I took a Mueller's recipe idea and completely changed it to suit our tastes. So it somewhat resembles the original recipe in that it's cheesy, has chicken and the pot sized spaghetti. After that there's not a lot in common.
Provided by tabasco0697
Categories Chicken
Time 45m
Yield 5 1 1/2 cup servings, 5 serving(s)
Number Of Ingredients 16
Steps:
- Using a gallon sized storage bag mix chicken, garlic powder, onion powder, Paul Prudhomme Poultry Magic seasoning, crushed rosemary, salt, pepper and 2 tablespoons extra virgin olive oil. Shake really well to make sure all pieces of chicken are coated in seasonings and oil.
- Heat bacon drippings in an extra large deep skillet between medium and medium high and add chicken pieces. Stirring regularly cook until light golden brown about 10-2 minutes. Take out the fattest piece of chicken and cut in half to check and see if completely cooked. Remove from pan to a plate with a paper towel to absorb the oils. Then clean pan to use again or if you're into doing dishes use a different skillet.
- Defrost broccoli in microwave but don't cook all the way through. Usually about 45 seconds to 1 minute. Use the amount of water specified on the package.
- In a small mixing bowl whisk together the cream of chicken soup and the chicken broth until smooth.
- Re-using the extra large skillet heat the remaining tablespoon of olive oil between medium and medium high heat. Add the pot sized spaghetti. Stirring constantly brown the spaghetti about 5 minutes. Slowly add the chicken broth mixture. Bring to a boil then cover and turn to simmer for 5 minutes. Add broccoli and continue to simmer another 5 minutes. Add diced mozzarella and most of the Parmesan cheese keeping out enough for garnish. Heat until cheese is melted. After placing on dishes or bowls garnish with the remaining Parmesan cheese.
Nutrition Facts : Calories 553.3, Fat 23.8, SaturatedFat 7.3, Cholesterol 79.9, Sodium 1498.7, Carbohydrate 44.9, Fiber 2.5, Sugar 3.2, Protein 38.1
EASY CHEESY CHICKEN SPAGHETTI
The best, easiest chicken spaghetti EVER!!! I make more than plenty, so I can eat leftovers for DAYS!!
Provided by kaylabrooke
Categories Potluck
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 1182.8, Fat 60.6, SaturatedFat 34, Cholesterol 205.5, Sodium 3115.6, Carbohydrate 103.4, Fiber 3.6, Sugar 13.2, Protein 54.3
CHEESY CHICKEN SPAGHETTI
Make and share this Cheesy Chicken Spaghetti recipe from Food.com.
Provided by tabasco0697
Categories One Dish Meal
Time 55m
Yield 5 1 1/2 cup servings, 5 serving(s)
Number Of Ingredients 20
Steps:
- Cut chicken tenderloins into 1 - 1 1/2 inch chunks and place in large mixing bowl.
- Pour olive oil over chicken and add garlic powder, onion powder, Paul Prudhomme poultry seasoning, sea salt and fresh ground pepper and mix so that all pieces of chicken are well coated with oil and seasonings.
- Melt bacon drippings in large pan over medium high heat then dump entire bowl of chicken and spices into pan also add diced onions.
- Cook chicken until pieces are turning a light golden brown. Then move to a plate covered in paper towels to drain chicken and onions.
- In an extra large skillet heat the extra 2 tablespoons of olive oil and add 8 oz or half the box of Mueller's pot sized spaghetti (or if you can't find it just use regular spaghetti broken in half) and stir around to make sure all spaghetti is covered in oil. Cook on medium high. Cook until spaghetti starts to brown around 5 minutes.
- Add chicken broth and cream of chicken soup and the oregano, basil, thyme and rosemary and mix real well. Heat until it starts to simmer (about 5 minutes) then turn heat to between low and medium low and keep at just a simmer. Cover and cook for another 5 minutes.
- Tear the Mozzarella pearls into pieces and add to skillet along with 1/2 the Parmesan cheese. Turn heat to medium cover checking and stirring every minute or two so it doesn't stick.
- While the cheese is melting cook broccoli in microwave according to package directions then add to skillet and stir well. Use last of the shredded Parmesan cheese to top each dish.
Nutrition Facts : Calories 785.7, Fat 42.8, SaturatedFat 14.9, Cholesterol 115.4, Sodium 1951.9, Carbohydrate 47.4, Fiber 3.6, Sugar 3.9, Protein 51.7
VELVEETA® CHEESY CHICKEN ROTINI
Find out how to make our VELVEETA® Cheesy Chicken Rotini with a short video. Our delicious 30-minute entrée is perfect for busy weeknight dinners and leftovers the next day. This creamy chicken pasta skillet is sure to become one of your new favorite rotini recipes!
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings, about 1-1/2 cups each
Number Of Ingredients 6
Steps:
- Cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 5 min. or until no longer pink.
- Stir in water. Bring to boil. Add pasta; stir. Cover; simmer on medium-low heat 10 min. or until pasta is tender.
- Add remaining ingredients; stir. Cook, covered, 5 to 7 min. or until VELVEETA is completely melted and vegetables are crisp-tender, stirring frequently.
Nutrition Facts : Calories 420, Fat 9 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 105 mg, Sodium 830 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 38 g
CHEESY CHICKEN SPAGHETTI
This is total comfort food! I made it for dinner and used minced onion and cream of chicken soup instead of how it is posted. My family raved!! I'm afraid to see the calories/fat in this....
Provided by mydesigirl
Categories One Dish Meal
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 660.3, Fat 38, SaturatedFat 18.4, Cholesterol 121.7, Sodium 1322.6, Carbohydrate 47.6, Fiber 2.1, Sugar 6.9, Protein 31.5
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