Golden Chicken Spaghetti Casserole Food

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray a 2-quart casserole dish with nonstick spray.
• Cook pasta according to package directions, but only cook it until it's al dente (you still want a little bite to it). Drain the pasta and set it aside.
• Melt butter in a large, deep skillet over medium heat. Add mushrooms, onion, celery and bell peppers. Cook until the vegetables have softened, 4 to 5 minutes. In a medium bowl, mix milk and soup until smooth. Add this mixture to the vegetables in the pan. Stir in cheddar cheese. Continue to heat the mixture until the cheese has melted and the sauce is smooth. Add in chicken, pasta and tabasco, and season to taste with salt and pepper. Pour the mixture into the prepared casserole dish. Sprinkle Jack cheese on top.
• Bake for 35 minutes, or until the casserole is hot and bubbly and golden brown.

HEARTY CHICKEN SPAGHETTI CASSEROLE

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.

SOUTHERN CLASSIC UPDATE: RACH'S CHICKEN SPAGHETTI CASSEROLE

Steps:

• In a large skillet, heat 1 tablespoon EVOO and 2 tablespoons butter over medium-high heat
• When butter foams, add spaghetti and toast to deep golden and fragrant, then season with salt and pepper
• Add stock or water to the pan and stir occasionally 7-8 minutes
• Meanwhile, heat remaining EVOO and butter in skillet
• Add mushrooms, thyme and bay leaf, brown the mushrooms, then season with salt and pepper
• Add shallots, celery and garlic, and stir 2 minutes more
• Add flour and combine well, then whisk in wine, remaining 1 cup stock and half-n-half until thickened
• Add chicken, pimientos and cheddar cheese, heat chicken through, then pour chicken into pasta and combine
• Add a little hot sauce to taste
• If pan is oven-safe, top with Swiss or Jack cheese and broil, or transfer to casserole dish and top with Swiss or Jack cheese and brown in center of oven under broiler
• Garnish with parsley and chives

SPAGHETTI CHICKEN CASSEROLE

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.

CHICKEN SPAGHETTI

Steps:

• Heat the oven to 375°F. In a large dutch oven or other oven proof dish, melt the butter or heat the oil over medium heat. Add the onion and cook until soft, 3-4 minutes. Add the red pepper and garlic and cook until fragrant, about 1 minute.
• Add the chicken to the pan and cook flipping, until lightly golden brown, about 3-4 minutes. They will continue to cook in the sauce.
• Stir in the diced tomatoes, chicken broth, milk, and spaghetti (break it to fit into the pan if needed) to the pan and bring to a boil.
• Reduce the heat and simmer, stirring occasionally so the pasta doesn't stick to the bottom of the pan, until the pasta is cooked through and tender, about 8-10 minutes. If too thick, slowly add 1/4 cup chicken stock until desired consistency is reached. Season with salt and pepper.
• Stir in half of the shredded cheese, then top with the remaining cheese and bake in the oven until bubbly and melted, about 20 minutes. Let cool slightly and enjoy! Optionally, you can enjoy the spaghetti as is and not bake it.

SLOW-COOKER GOLDEN CHICKEN PASTA

Steps:

• Turn a slow cooker to low and coat it with cooking spray.
• Heat the oil and butter in a saute pan or skillet over medium heat. Add the mushrooms and garlic. Increase the heat, cooking them until all the liquid is evaporated and the mushrooms are browned, working in batches if necessary. Add the vegetable broth and cook until the liquid is somewhat reduced. Set aside to cool slightly.
• Place the chicken, mushroom soup, cream cheese, dressing mix, black pepper and the mushroom mixture in the slow cooker and stir lightly to disperse the ingredients. Cover and cook all day, about 8 hours.
• Just before serving: Cook the pasta according to the package directions.
• Serve the chicken with the pasta and garnish with the Parmesan and parsley.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• 1. Preheat oven 425.
• 2. Cook spaghetti in boiling water according to directions.
• 3. Dice onion, pepper and celery. Then saute in butter.
• 4. Mix together sauteed vegetables, chicken, chicken soup, pimentos, salt and pepper, chicken broth and cooked spaghetti. Place in 2 quart baking dish.
• 5. Stir cheese and panko crumbs and spread on top. Dot with butter. Bake 15-20 minutes or until golden. Serves 8-10.

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 400 degrees. In a large pot, bring 4 quarts water and 1 tablespoon salt to boil. Add spaghetti and cook until al dente, about 9 to 10 minutes. Drain well.
• Meanwhile, in a large skillet over medium-high heat, heat olive oil until shimmering. Add onion and bell pepper and cook until softened, about 5 minutes.
• Add chicken and chili powder and season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Cook until chicken is golden brown, about 5 to 7 minutes. Transfer chicken and vegetable mixture to a bowl.
• Return the Dutch oven to medium-high heat and melt butter. Whisk in flour and cook until lightly browned, about 1 minute. Whisk in milk and chicken broth and cook until thickened, about 3 to 5 minutes.
• Season to taste with salt and pepper (I like 1 teaspoon salt and 1/2 teaspoon pepper). Do not skip this step or your casserole may be bland!
• Stir in 1 cup cheddar cheese. Add cooked spaghetti and chicken and vegetable mixture and toss until well combined. Transfer to a 3-quart or larger baking dish and top with remaining 1 cup of cheese.
• Bake until hot and bubbly, about 20 to 25 minutes (a chicken piece should register 165 degrees on an internal thermometer). Let stand 5 minutes before serving. Garnish with fresh parsley if desired.

GOLDEN CHICKEN CASSEROLE

Steps:

• Combine the soups, water and salt; mix well. In a greased 13x9-in. baking dish, layer a third of the soup mixture, half of the Tater Tots, half of the vegetables and half of the chicken. Repeat layers. Top with remaining soup mixture. Sprinkle with cheese. , Cover and bake at 350° for 60-70 minutes or until bubbly. Uncover; bake 5-10 minutes longer or until browned and heated through.

HOMEMADE BAKED CHICKEN SPAGHETTI

Steps:

• Preheat oven to 375 degrees Fahrenheit.
• Grease a 9x13 inched baking dish or large casserole pan with butter or a drizzle of oil, set aside.

BAKED CHICKEN SPAGHETTI

Steps:

• Preheat the oven to 350° convection or 375° conventional.
• Pat dry, trim, and dice two medium chicken breast. About 1-1 1/2 pounds. You can use pre-cooked chicken, and you will need 2-3 cups.
• Chop a medium onion.
• When the oil is hot, add 2-3 cloves of garlic, the chicken and the onion. Cook until chicken is done and cuts easily with a wooden spoon. About 8 to 9 minutes. Break apart any large pieces of chicken. If using precooked chicken, then don't add the chicken until the onion is translucent.
• Add two 14 oz cans of diced tomatoes, and one 6 oz can tomato paste, 2 teaspoons dry basil (or 2 tablespoons fresh basil), 1 teaspoon kosher salt, 1/2 teaspoon pepper, 1/2 teaspoon crushed red pepper (optional), 1/2 teaspoon oregano. Simmer over low heat while you cook the pasta.
• Cook 8 oz of pasta according to instructions on the box for al denta or a bit less.
• Add 1/2 cup shredded Parmesan cheese to the sauce and mixed well. Mix the sauce into the pasta and move to the casserole dish.
• This fits nicely in a 2 1/2 quart size, which is about 8X12 inches. Top with 1/2 cup each of mozzarella and grated Parmesan cheese. You may cover and refrigerate at this point.
• Bake until sauce is bubbling and top brown. About 25 minutes for me. Longer if you had refrigerated the dish.

EASY CHICKEN SPAGHETTI RECIPE WITH ROTEL

Steps:

• Preheat the oven to 350°F. Lightly grease a 9x13-inch casserole dish with nonstick cooking spray, set aside.
• Cook the pasta in well salted water according to package directions. Drain and set aside.
• In a large pot, combine the Rotel tomatoes (undrained), cream of chicken soup, evaporated milk and cream cheese. Heat over low heat, stirring constantly, until the cheese has melted.
• Add the powdered ranch dressing, shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared casserole dish and top with shredded cheddar cheese.
• Bake uncovered for 20 to 30 minutes or until heated through and the dish is hot and bubbly.
• Looking for that golden brown top? Just tuck the Rotel Chicken Spaghetti casserole under the broiler for 3-4 minutes.

GOLDEN MUSHROOM CHICKEN AND RICE CASSEROLE

Steps:

• Preheat oven to 350° Fahrenheit.
• Grease 8x9 casserole dish (I spray mine w/Pam cooking spray).
• Finely chop onion and spread on bottom of casserole dish.
• Pour rice over onion.
• Mix golden mushroom soup with 1/2 can of water (it will be lumpy).
• Pour most of the soup mixture over the rice and onions but save some soup mixture for later.
• Season chicken with pepper.
• Place chicken over rice and pour the rest of the soup mixture on top.
• Cover with foil and bake for approximately 1 hour and 10 minutes or until chicken is done.
• You may need to stir the rice while cooking to make sure the soup mixture is distributed evenly.

BAKED CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook pasta, in salted water, according to package instructions to al dente, drain.
• Prepare 9 x 13 casserole dish by spraying with cooking spray.
• Preheat oven to 350 degrees.
• In a large pot add in Rotel, cubed up Velveeta, pour in the cream of mushroom, cream of chicken and sour cream. Add in the onion powder, garlic powder, and pepper. Keep stirring the mixture until it is smooth and melted.
• Add in the shredded or chopped chicken and noodles to the pot and stir it until combined. Taste and add salt to taste if desired.
• Pour into prepared baking dish and top with shredded cheese and bake 30 minutes or until golden and bubbly.

GOLDEN CHICKEN SPAGHETTI CASSEROLE

Steps:

• Dice pepper, mushrooms and onion.
• Sauté all vegetable in oil.
• Boil spaghetti for 7 minutes and drain.
• Combine everything except cheese with spaghetti.
• Pour half of mixture into a greased casserole dish.
• Cover with one cup of cheese.
• Pour in the remaining mixture.
• Cover with second cup of cheese.
• Bake at 350°F for 25 minutes.

CHICKEN ALFREDO SPAGHETTI SQUASH CASSEROLE: WHOLE30, PALEO, LOW CARB, GF

Steps:

• Preheat oven to 400 degrees F.
• Cut the spaghetti squash in half lengthwise, scrape out the seeds, and spray the cut sides with a bit of cooking oil and add a sprinkle of salt. Then place the squash cut side down onto a baking sheet and place into the oven on an upper rack
• Add the chicken breasts, diced onion and oil into a large casserole dish. Sprinkle with salt and pepper and toss to coat the chicken and onion and then place into the oven on a lower rack
• Bake for 30 minutes
• Remove the casserole dish and baking sheet. Dice the chicken breasts and add back into the casserole dish. Use a fork to scrape the spaghetti squash "threads" from each half into the casserole dish (it's okay if the squash isn't fully cooked yet).
• Then, add the alfredo sauce, broccoli, salt, pepper and garlic powder to the dish. Use two forks to stir everything together and combine all of the ingredients
• Place back into the oven and bake for an additional 30 minutes, or until the top is slightly golden brown
• Remove, dish into bowls and enjoy!

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.

CREAMY CHICKEN AND SPAGHETTI CASSEROLE

Steps:

• Set oven to 375 degrees.
• Grease a 2-quart casserole dish.
• Cook spaghetti; drain and transfer to a large mixing bowl.
• Toss with 2-3 tablespoons of oil and season with salt; set aside.
• Meanwhile in a large skillet, cook the ground chicken, mushrooms, celery, onion and garlic over medium-high heat for about 3-4 minutes, or until chicken is cooked through.
• Add the cooked chicken mixture to the spaghetti and toss.
• For the sauce: in a small saucepan melt 2 tablespoons butter; stir in flour and pepper; stir for 1 minute.
• Add in the half and half cream; cook and stir over medium heat for about 2 minutes, or until thick and bubbly.
• Add in the Velveeta cheese and stir until melted.
• Remove from heat, and stir in olives and pimiento.
• Pour the sauce over the chicken mixture; toss to coat.
• Transfer to the prepared baking dish.
• In a small bowl mix together bread crumbs, Parmesan cheese, and melted butter and sprinkle over chicken mixture.
• Cover and bake for about 20-25 minutes.
• Uncover and bake for another 10-15 minutes, or until heated through.

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.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook pasta in boiling water until it just al dente.
• Cut chicken into bite sized pieces.
• Stir together pasta, chicken, sauce, 1 cup mozzarella, and 1/2 cup Parmesan.
• Place in a 9″x13″ glass baking dish.
• Top with remaining cheeses.
• Bake at 350 degrees for 45 minutes, or until bubbly and browned, and chicken is cooked through.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Spray an 8x11" baking dish with cooking spray. (You can use a differently shaped medium-sized baking dish if you don't have this size available.)
• Cook broken spaghetti according to package directions. Drain and set aside.
• While pasta cooks, melt butter in a large skillet over medium-high heat. Add onion, bell pepper, mushroom, chicken, tomatoes, Italian seasoning, salt, and pepper. Cook, stirring often, until vegetables are tender and chicken is cooked through. Keep heat fairly high so most of the liquid cooks off in this step.
• Stir yogurt, cheddar cheese, and parmesan cheese into chicken mixture until well combined. Stir in cooked spaghetti until well coated. Pour pasta into baking dish. Spread mozzarella over the top, and lightly sprinkle with paprika and Italian seasoning if desired.
• Bake in preheated oven for 25-30 minutes or until cheese is melted and bubbly.

CHICKEN SPAGHETTI CASSEROLE

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.

GOLDEN CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F.
• In a 9- x 13-inch baking dish, combine soup, sour cream, and 1/2 cup milk; mix well. Add chicken, vegetables, salt, and pepper; mix well.
• In a medium bowl, combine baking mix, cornmeal, egg, and remaining 3/4 cup milk; mix well then spoon over chicken mixture and sprinkle with cheese.
• Bake 30 to 35 minutes, or until top is set and golden. Serve!