CHICKEN SPAGHETTI BAKE
A cheesy baked blend of chicken and spaghetti.
Provided by melissa
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
- Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 718.7 calories, Carbohydrate 47.8 g, Cholesterol 143.8 mg, Fat 34.4 g, Fiber 1.8 g, Protein 51.5 g, SaturatedFat 16.1 g, Sodium 1510 mg, Sugar 2.6 g
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).
CHICKEN SPAGHETTI (BAKED SPAGHETTI)
I have searched for years for a chicken spaghetti recipe that my children liked; most were too runny. This is a casserole with a bit of heat from the Rotel tomatoes. Even my flavor/cooking challenged eldest daughter loves this.
Provided by mammamia 2
Categories Chicken
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Break spaghetti in half or thirds, and cook spaghetti and drain.
- Mix with rest of ingredients EXCEPT cheese.
- Spread in large, sprayed pan.
- Distribute cheese over top.
- Bake at 350 covered for 45 minutes, uncovered for 15 minutes.
Nutrition Facts : Calories 389.6, Fat 18.3, SaturatedFat 6.6, Cholesterol 72.8, Sodium 1058.6, Carbohydrate 27.1, Fiber 1.4, Sugar 2.2, Protein 28.3
CHICKEN SPAGHETTI BAKE
This is a variation of a recipe I found online. I use fat free cheeses to reduce fat/calories but to keep a cheesy flavor in the dish. When cooking chicken - use cooking spray rather than oil/butter to keep calories/fat lower.
Provided by abbydabby
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Cook spaghetti and chicken separately - set aside.
- Mix broth, mushroom soup and tomatoes.
- Grease casserole dish with cooking spray.
- Layer ingredients - spaghetti, kraft singles, chichen, ricotta, tomatoe mixture. Make two layers.
- Bake 35 minutes.
Nutrition Facts : Calories 319.6, Fat 1.9, SaturatedFat 0.5, Cholesterol 36.5, Sodium 558.2, Carbohydrate 47.7, Fiber 2.5, Sugar 4.7, Protein 26.5
EASY CHICKEN SPAGHETTI CASSEROLE
A simple, yet tasty family dinner recipe to try and spice up your normal spaghetti recipe. Our easy chicken spaghetti casserole is so delicious and creamy and even filled with veggies!
Provided by Camille Beckstrand
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
- Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
- Now slowly add chicken broth and continue stirring.
- Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
- Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.
Nutrition Facts : Calories 413 kcal, Carbohydrate 44 g, Protein 21 g, Fat 17 g, SaturatedFat 10 g, Cholesterol 55 mg, Sodium 569 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
CHICKEN PASTA BAKE
Enjoy this gooey cheese and chicken pasta bake for the ultimate weekday family dinner. Serve straight from the dish with a dressed green salad
Provided by Esther Clark
Categories Dinner, Main course, Pasta
Time 1h15m
Number Of Ingredients 12
Steps:
- Heat 2 tbsp of the oil in a pan over a medium heat and fry the onion gently for 10-12 mins. Add the garlic and chilli flakes and cook for 1 min. Tip in the tomatoes and sugar and season to taste. Simmer uncovered for 20 mins or until thickened, then stir through the mascarpone.
- Heat 1 tbsp of oil in a non-stick frying pan. Season the chicken and fry for 5-7 mins or until the chicken is cooked through.
- Heat the oven to 220C/200C fan/gas 7. Cook the penne following pack instructions. Drain and toss with the remaining oil. Tip the pasta into a medium sized ovenproof dish. Stir in the chicken and pour over the sauce. Top with the cheddar, mozzarella and parsley. Bake for 20 mins or until golden brown and bubbling.
Nutrition Facts : Calories 575 calories, Fat 30 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 33 grams protein, Sodium 0.5 milligram of sodium
HEARTY CHICKEN SPAGHETTI CASSEROLE
This creamy, cheesy casserole is so hearty and homey that second helpings are a must! -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.
Nutrition Facts : Calories 549 calories, Fat 25g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 957mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
CHICKEN PASTA CASSEROLE
Preparing this family favorite on Sunday night will ensure a fuss-free Monday night dinner. -Marianna Pickering, Neenah, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.
Nutrition Facts : Calories 546 calories, Fat 26g fat (15g saturated fat), Cholesterol 186mg cholesterol, Sodium 780mg sodium, Carbohydrate 35g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
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