Chicken Spaghetti Casserole I Food

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CHICKEN SPAGHETTI CASSEROLE I



Chicken Spaghetti Casserole I image

For some reason or another, this seems to be a favorite of the men in my family.

Provided by Marty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
  • Preheat oven to 350 degrees F (175 degrees C).
  • In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g

CHICKEN SPAGHETTI CASSEROLE



Chicken Spaghetti Casserole image

This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!

Provided by Blair Lonergan

Categories     Dinner

Time 1h15m

Number Of Ingredients 11

16 ounces spaghetti, broken into pieces
4 cups cooked and diced or shredded chicken
½ cup diced green bell pepper
½ cup diced celery
½ cup diced onion
1 (4 ounce) jar diced pimentos, drained or 1 (10 ounce) can Rotel diced tomatoes with green chilies, drained
2 (10.5 ounce) cans condensed cream of mushroom soup, NOT diluted
2 cups chicken broth
1 ½ cups grated cheddar cheese, divided
1 cup finely-diced or grated Velveeta cheese
Salt and pepper, to taste

Steps:

  • Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
  • Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
  • Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
  • Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
  • Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g

CHICKEN SPAGHETTI CASSEROLE



Chicken Spaghetti Casserole image

This is a great casserole dish, that is easy to put together and get in the oven on those nights when you are hungry and tired and don't feel like cooking but want something good to eat to fill your belly. Baking time does not include cooking the chicken. That needs to be done ahead.

Provided by Chef Charlee

Categories     One Dish Meal

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

2 -3 cups chicken, cooked and chopped
8 ounces spaghetti, broken into pieces, cooked according to package
1/4 cup green bell pepper, chopped
1/2 cup onion, chopped
1 (10 3/4 ounce) can condensed cream of mushroom soup
1/4 cup dry white wine (or chicken broth)
2 cups monterey jack cheese, shredded
salt and pepper, to taste

Steps:

  • Preheat oven to 350.
  • Grease a 9x13" baking pan, then set aside.
  • In a large bowl combine the chicken, cooked spaghetti, bell pepper,.
  • onion, soup, wine and 1 cup of the cheese.
  • Season with salt and pepper.
  • Spread mixture into prepared baking pan, and bake for 30 minutes.
  • Sprinkle remaining cup of cheese on top, and bake for another 15.
  • minutes.

Nutrition Facts : Calories 339.6, Fat 15, SaturatedFat 8, Cholesterol 33.5, Sodium 532.7, Carbohydrate 33.9, Fiber 1.5, Sugar 2.4, Protein 15.2

CHICKEN SPAGHETTI CASSEROLE



Chicken Spaghetti Casserole image

Old recipe from our church ladies. Don't know if I'll sub that cheese whiz, but it is shelf stable, so it's good to have on hand.

Provided by Barenakedchef

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 8

1 cooked chicken (or 3-4 breasts)
1 (10 3/4 ounce) can cream of chicken soup
10 3/4 ounces cream of celery soup
1 (8 ounce) jar Cheese Whiz
1 cup chicken broth
1 cup milk
1 lb spaghetti, cooked in broth
2 cups cheddar cheese, grated

Steps:

  • Combine soups, cheese whiz, broth and milk in large microwave safe bowl. Mix and heat on high for 3 minutes, or til cheese melts. Stir then add noodles and chicken. Pour into greased 9 x 13 pan and top with grated cheese. Bake at 350 for 30 minutes or til set.

Nutrition Facts : Calories 700.5, Fat 30.4, SaturatedFat 16.1, Cholesterol 104.6, Sodium 1642.2, Carbohydrate 70, Fiber 2.9, Sugar 5.8, Protein 35

CHICKEN SPAGHETTI



Chicken Spaghetti image

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

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

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).

SPAGHETTI CHICKEN CASSEROLE



Spaghetti Chicken Casserole image

For some reason or other, this seems to be a favorite of the men in my family.

Provided by Marty

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Yield 6

Number Of Ingredients 9

3 cups cooked, cubed chicken meat
8 ounces spaghetti, broken into pieces
¼ cup chopped pimento peppers
¼ cup chopped green bell pepper
½ cup chopped onion
1 (10.75 ounce) can condensed cream of mushroom soup
¼ cup white wine
2 cups shredded Cheddar cheese
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
  • In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g

HEARTY CHICKEN SPAGHETTI CASSEROLE



Hearty Chicken Spaghetti Casserole image

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

8 ounces uncooked spaghetti, broken into 3-inch pieces
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup 2% milk
1 medium onion, chopped
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Swiss cheese, divided
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped roasted sweet red peppers
3 tablespoons mayonnaise
1-1/2 teaspoons steak seasoning
1/2 teaspoon dried basil

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 SPAGHETTI CASSEROLE



Chicken Spaghetti Casserole image

"I first made this meal-in-one when I had unexpected guests," recalls Bernice Janowski of Stevens Point, Wisconsin. "It's popular when I'm in a hurry, because it takes minutes to assemble."

Provided by Taste of Home

Categories     Dinner

Time 1h

Yield 4 servings.

Number Of Ingredients 10

8 ounces uncooked spaghetti
1 cup ricotta cheese
1 cup shredded part-skim mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 jar (26 ounces) meatless spaghetti sauce
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 jar (4-1/2 ounces) sliced mushrooms, drained
4 breaded fully cooked chicken patties

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the ricotta, 1/2 cup of mozzarella, Parmesan, Italian seasoning and garlic powder; set aside. In another bowl, combine the spaghetti sauce, tomatoes and mushrooms., Drain spaghetti; add 2 cups spaghetti sauce mixture and toss to coat. Transfer to a greased 13x9-in. baking dish; top with cheese mixture. , Arrange chicken patties over the top; drizzle with the remaining spaghetti sauce mixture. Sprinkle with the remaining mozzarella. Bake, uncovered, at 350° for 40-45 minutes or until bubbly.

Nutrition Facts : Calories 719 calories, Fat 25g fat (12g saturated fat), Cholesterol 88mg cholesterol, Sodium 1998mg sodium, Carbohydrate 84g carbohydrate (24g sugars, Fiber 6g fiber), Protein 39g protein.

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