CHICKEN SPAGHETTI III
Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.
Provided by bdld
Categories Main Dish Recipes Pasta Chicken
Time 45m
Yield 6
Number Of Ingredients 6
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
- Add spaghetti and mix well, then stir in chicken. Heat through and serve.
Nutrition Facts : Calories 654.8 calories, Carbohydrate 66.5 g, Cholesterol 100.4 mg, Fat 23.9 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 10.9 g, Sodium 1285.5 mg, Sugar 7.3 g
CHICKEN SPAGHETTI--NO VELVEETA OR CREAM SOUPS
I was looking for a Chicken Spaghetti recipe that did not have velveeta or cream soups. When I couldn't find one after 30 min of searching, I decided to make my own. Here it is. The cheese sauce still makes it very creamy like the one you are used to. When my kids ate it, they all said it was yummy and went back for seconds and thirds.
Provided by Bobbin
Categories One Dish Meal
Time 1h
Yield 1 casserole, 10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 350 degrees.
- Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
- Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
- Boil spaghetti until al dente (about 6 minutes).
- While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
- Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
- Off the heat, gradually whisk in the grated cheese until melted and smooth.
- Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.
LOWER CARB CHICKEN SPAGHETTI NO CAN CREAM NO VELVEETA
This recipe uses less pasta, as well as a lower carb version of noodles. Heavy cream and shredded cheese replace canned creams and processed Velveeta.
Provided by hannahsmommma
Categories Egg Free
Time 40m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees.
- Grease large casserole dish.
- Debone rotisserie chicken, shred the chicken, and set aside.
- Mince or dice mushrooms. Sauté in butter with garlic cloves until soft. Drain. Set aside.
- Cook pasta according to package directions and drain.
- Mix together chicken, pasta, mushroom/garlic, chili powder, cream, milk , salt, and pepper, and 1 cup of the cheese.
- Pour into baking dish.
- Sprinkle rest of cheese over the top.
- Bake for 25 minutes, uncovered.
Nutrition Facts : Calories 448.3, Fat 32.8, SaturatedFat 17.5, Cholesterol 122.7, Sodium 415.4, Carbohydrate 16.6, Fiber 1.1, Sugar 1.3, Protein 22
CREAMY CHICKEN SPAGHETTI
Great creamy chicken spaghetti dinner kids will love! Garnish with freshly grated Parmesan cheese and serve with a salad and hot garlic bread.
Provided by whaussies
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h
Yield 8
Number Of Ingredients 12
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.
Nutrition Facts : Calories 666 calories, Carbohydrate 52.2 g, Cholesterol 117.7 mg, Fat 36.2 g, Fiber 2.7 g, Protein 33.3 g, SaturatedFat 21.7 g, Sodium 1320.1 mg, Sugar 3.2 g
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