Chicken Spaghetti With Cheesy Cream Sauce Food

CREAMY CHICKEN SPAGHETTI RECIPE

Steps:

• Preheat the oven to 375°F.
• Cook the spaghetti according to the package instructions until al dente and still slightly firm. Drain and set aside.
• In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning and cook for 1 minute more.
• Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
• Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
• Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13" baking dish.
• Top with the remaining mozzarella and bake for 15 - 20 minutes, until the edges are lightly browned and the cheese is bubbly.

CHICKEN SPAGHETTI (WITH CHEESY CREAM SAUCE)

Steps:

• Stew the hen.
• Debone and tear/cut into small pieces.
• Cook the, onions, green peppers and spahetti (according to package directions), in the water used to boil the chicken.
• Drain water, mix in the chunked chicken, add mushrooms if desired.
• Cream Sauce Melt butter over low heat.
• Mix in flour and salt.
• Add milk, cook, stirring constantly till mixture thickens and bubbles.
• Add cheeses, stirring till melted and blended.
• Combine all ingredients.
• Put in casserole dish (es) and bake at 350 for 30 minutes.

CREAMY CHICKEN SPAGHETTI

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.

EASY CHEESY CHICKEN SPAGHETTI

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!

CHEESY CHICKEN SPAGHETTI

Steps:

• Melt butter in a skillet over medium-high heat. Add mushrooms and bell pepper; saute until tender, about 3 minutes. Transfer to a slow cooker.
• Add chicken to the slow cooker. Add condensed soup, diced tomatoes, Worcestershire sauce, seasoned salt, and garlic. Cover and cook until chicken is no longer pink in the center and the juices run clear, about 3 1/2 hours on Low or 2 hours on High. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and allow to stand until cool enough to handle, about 5 minutes.
• Put Cheddar cheese and cream cheese in the slow cooker. Shred the cooled chicken with 2 forks and return to the slow cooker. Turn temperature to High and cook until cheese has melted, 10 to 15 minutes.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and add to the slow cooker. Stir and serve.

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.