Cheesy Mushroom Chicken Spaghetti Food

CHICKEN MUSHROOM SPAGHETTI

Steps:

• Bring a large pot of water to a boil and cook the pasta according to the package instructions. Drain, rinse with cold water, and set aside. Meanwhile, sprinkle the chicken with Old Bay Seasoning and fry it in olive oil, on medium heat, for 4-5 minutes on each side, until just cooked-through.
• Remove the chicken from the pan and set aside. To the same pan, add the butter and onion, and cook for 5 minutes, until the onion softens and starts to turn a golden color.
• Add mushrooms and a little salt, and cook for another 5 minutes. After that, add the wine and simmer until it is reduced by half, about 4-5 minutes.
• Add the mascarpone and the reserved chicken, stir, and keep cooking for another 1-2 minutes, until the cheese has melted and heated through. Taste the sauce, and add more salt, if necessary.
• Add the spaghetti and basil, and mix everything well. Serve immediately. Sprinkle some Parmesan cheese on top, if desired.

CHICKEN SPAGHETTI

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).

CHEESY MUSHROOM CHICKEN SPAGHETTI

Steps:

• Cut the chicken breast into rough cubes, of about 1 inch. Finely chop the mushrooms and onions.
• Over medium high heat, sautee the mushrooms and onions in the butter until soft. Add the chicken, garlic salt, and pepper, and mix well.
• In a large pot of boiling water, boil the spaghetti for about 8 minutes or until done a little less than your liking, as it will cook a bit further in the oven. Drain completely.
• Chop the block of Velveeta into approximately 1 inch cubes.
• In a large casserole dish, combine the soups, drained can of Ro-Tel, velveeta, and chicken mixture. Add the pasta and mix together well. (Be mindful of mixing up the velveeta because sometimes the little cubes like to clump together, expecially after getting a little warm from the pasta.).
• Bake covered in a 350 degree oven for 30 minutes. I like the top of mine crispy, so I take off the cover and bake for another 10 minutes. If you don't like crispy, then keep it covered.
• Be sure to let it cool for about 10 mintues prior to serving.

SPAGHETTI WITH CHICKEN AND MUSHROOMS

Steps:

• Combine first 3 ingredients in shallow dish. Add chicken, 1 piece at a time; turn to evenly coat both sides of each breast.
• Heat oil in large skillet on medium heat. Add chicken; cook 2 to 3 min. on each side or until golden brown on both sides. Remove chicken from skillet, reserving drippings in skillet; cover chicken to keep warm.
• Add vegetables to drippings in skillet; cook and stir on medium heat 5 min. or until crisp-tender. Stir in pasta sauce. Return chicken to skillet; spoon sauce mixture over chicken. Simmer 10 to 15 min. or until chicken is done (165°F). Meanwhile, cook spaghetti as directed on package, omitting salt.
• Drain spaghetti; place on platter. Top with chicken and sauce; sprinkle with cheese.

CHEESY CHICKEN SPAGHETTI

Steps:

• Saute pepper, celery, and onion in butter until soft.
• In another pan, melt cheese with soups. Add vegetables and combine.
• Cook spaghetti in chicken broth until tender. Drain.
• Mix together soup mixture and noodles and place in greased 13x9 pan. Top with grated cheddar cheese to your liking.
• Bake at 350 for 30-35 minutes.
• Enjoy!

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.

REALLY CHEESY CHICKEN SPAGHETTI

Steps:

• Cook chicken, prepare spaghetti noodles according to package. In a sauce pan, combine Cheez Whiz, cream of mushroom soup and milk. Mix and cook on medium heat until hot. Mix in chicken, spaghetti noodles, onion into sauce mixture. Stir until everything is mixed together.
• Pour into a 9 x 13 pan and sprinkle cheese over the top.
• Put into oven at 350 degrees F until cheese is melted.

WHITE CHICKEN MUSHROOM SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Butter a casserole dish.
• First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
• Remove veggies from pan and set them aside in a big mixing bowl.
• Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
• Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
• In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
• Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
• After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
• Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.

CHEESY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine cooked spaghetti, mushrooms, chicken, soup, butter, milk, pepper and 1 cup cheese.
• Mix well and put into a 2 quart casserole dish.
• Top with remaining 1/2 cup cheese.
• Bake at 350 degrees for 30 minutes.