Homemade Chicken Spaghetti Food

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 250 degrees F (120 degrees C).
• 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.
• Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.

CHICKEN SPAGHETTI

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).

HOMEMADE CHICKEN SPAGHETTI

Steps:

• Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
• Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
• Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
• Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
• Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.

CHICKEN PARMESAN WITH SPAGHETTI

Steps:

• Make the sauce: Heat the olive oil in a large pot over medium-high heat. Add the garlic and cook, stirring occasionally, until golden, 2 to 3 minutes. Add the tomatoes, oregano, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer and cook, stirring occasionally, until thickened, about 20 minutes. Season with salt and pepper. Remove from the heat and puree with an immersion blender, or puree in a regular blender in small batches and return to the pot. You should have about 4 cups sauce.
• Meanwhile, make the chicken: Preheat the oven to 450˚. Put the flour in a shallow dish. Whisk the eggs in a separate shallow dish. Combine the breadcrumbs, parsley and oregano in a third dish. Lay the chicken on a piece of plastic wrap and cover with another piece of plastic. Pound the chicken on both sides with the flat side of a meat mallet or a skillet until 1/4 inch thick. Season the chicken with salt and pepper on both sides. Working with 1 piece at a time, dredge the chicken in the flour, shaking off any excess, then dip in the eggs, letting the excess drip off, and dredge in the breadcrumb mixture, pressing to adhere on both sides. Transfer to a plate.
• Set a wire rack on a baking sheet. Heat about 1/2 inch vegetable oil in a large skillet over medium-high heat until hot but not smoking. Carefully add 2 pieces of chicken and cook, gently moving them around in the pan with tongs, until golden brown, 2 to 3 minutes per side. (Adjust the heat as needed if the chicken is browning too quickly.) Remove the chicken to the rack to drain. Lightly sprinkle with salt. Repeat with the remaining chicken.
• Transfer the chicken to a clean baking sheet and top each piece with 1/2 cup tomato sauce and 2 slices mozzarella. Bake until the cheese is melted, bubbling and browned in spots, 10 to 12 minutes.
• Meanwhile, make the pasta: Bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs. Reserve 1 cup cooking water, then drain. Warm the remaining tomato sauce (about 2 cups) over low heat. Add the spaghetti and 1/2 cup reserved cooking water; toss, adding more cooking water as needed. Season with salt and pepper.
• Top the chicken with parmesan and basil. Serve with the spaghetti.

SPAGHETTI CHICKEN PARMESAN

Steps:

• In a shallow bowl, combine bread crumbs, 1/4 cup Parmesan cheese, 1 teaspoon oregano, basil, salt and pepper. In another shallow bowl, combine egg and water. Dip chicken in egg mixture, then coat with crumb mixture. , In a large skillet, melt butter over medium heat. Add chicken; cook until a thermometer reads 165°, 5-7 minutes on each side. , Meanwhile, in a large saucepan, combine spaghetti sauce, garlic salt and remaining 1/2 teaspoon oregano. Cook over medium heat until heated through. Spoon over chicken; sprinkle with mozzarella cheese and remaining Parmesan cheese. Serve with pasta.

BAKED CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• 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.
• Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
• Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
• Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
• Bake in preheated oven until hot and bubbly, 30 to 40 minutes.

EASY CHICKEN SPAGHETTI

Steps:

• Preheat oven to 275.
• Cook noodles, boil chicken, and cut it up.
• Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
• Add hot noodles (drained).
• Stir thoroughly.
• Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
• This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!

QUICK AND EASY CHICKEN SPAGHETTI

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 and return to pot.
• To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.

HOMEMADE CHICKEN SPAGHETTI

Steps:

• Boil 2 lb. fryer (deboned and cut up).
• Mix 2 boxes spaghetti and 2 lbs. Velveeta.
• Saute butter, onion, celery and garlic.
• Add mushrooms and pimentos. Then arrange in layers - chicken, spaghetti, vegetables and then pour 3/4 cup broth over the top of the casserole.
• Bake at 350 degrees until bubbly.

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.

CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.

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.

CHINESE CHICKEN SPAGHETTI

Steps:

• Cook pasta according to package directions. In a small bowl, whisk cornstarch and 1 tablespoon soy sauce until smooth; stir in 1 tablespoon sesame oil. Transfer to a large resealable plastic bag. Add chicken; seal bag and turn to coat. Let stand for 10 minutes. In a small bowl, combine the vinegar, sugar, remaining soy sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry chicken in canola oil until no longer pink. Remove to a platter and keep warm. In the same skillet, stir-fry peas and carrots for 5 minutes. Add the green onions, ginger and pepper flakes. Cook and stir until vegetables are crisp-tender. Return chicken to pan. Add soy sauce mixture; drain pasta; Add to skillet; toss until combined.

GARLIC CHICKEN SPAGHETTI

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large resealable plastic bag, combine flour and garlic salt. Add the chicken, a few pieces at a time, and shake to coat., In a large skillet, saute chicken in 1/4 cup oil until no longer pink. Remove and keep warm. Add mushrooms and garlic to the pan; saute until tender. Stir in the wine or broth, tomatoes, parsley, basil, salt, pepper, pepper flakes and reserved chicken; heat through., Drain spaghetti. Add the chicken mixture, cheese and remaining oil; toss to coat.

SUPER EASY CHICKEN SPAGHETTI

Steps:

• Mix chicken, onion, tomatoes, soup& cheese in large oven proof bowl.
• Microwave on high until cheese is melted, stirring every 30 seconds.
• Mix with cooked spaghetti.
• Spray two (2) 9X13 pans with Pam.
• Pour spaghetti mixture into pans.
• Bake at 375 degrees for 45-60 minutes.
• This freezes well and may be frozen before baking.

MY MOTHER'S CHICKEN SPAGHETTI

Steps:

• Place the chicken with neck, gizzard, heart and liver in a kettle and add chicken broth to cover and salt to taste. Bring to the boil and simmer until the chicken is tender without being dry, 35 to 45 minutes. Let cool.
• Remove the chicken and take the meat from the bones. Shred the meat, cover and set aside. Return the skin and bones to the kettle and cook the stock down 30 minutes or longer. There should be four to six cups of broth. Strain and reserve the broth. Discard the skin and bones.
• Meanwhile, put the tomatoes in a saucepan and cook down to half the original volume, stirring. There should be one and one‐half cups.
• Melt three tablespoons of butter in a saucepan and add the flour, stirring to blend with a wire whisk. When blended and smooth, add one cup of the reserved hot broth and the cream, stirring rapidly with the whisk. When thickened and smooth, add the nutmeg, salt and pepper to taste. Continue cooking, stirring occasionally, about 10 minutes. Set aside.
• If the mushrooms are very small or button mushrooms, leave them whole. Otherwise, cut them in half or quarter them. Heat one tablespoon of butter in a small skillet and add the mushrooms. Cook, shaking the skillet occasionally and stirring the mushrooms until they are golden brown. Set aside.
• Heat three tablespoons of butter in a deep skillet and add the onion. Cook, stirring, until wilted. Add the celery and green pepper and cook, stirring, about five minutes. Do not overcook. The vegetables should remain crisp‐tender.
• Add the garlic, beef and pork and cook, stirring and chopping down with the edge of a large metal spoon to break up the meat. Cook just until the meat loses its red color. Add the bay leaf and red pepper flakes. Add the tomatoes and the white sauce made with the chicken broth. Add the mushrooms.
• Cook the spaghetti or spaghettini in boiling salted water until it is just tender. Do not overcook. Remember that it will cook again when blended with the chicken and meat sauce. Drain the spaghetti and run under cold running water.
• Spoon enough of the meat sauce over the bottom of a five‐ or six‐quart casserole to cover it lightly. Add about one‐third of the spaghetti. Add about one‐third of the shredded chicken, a layer of meat sauce, a layer of grated Cheddar cheese and another layer of spaghetti. Continue making layers, ending with a layer of spaghetti topped with a thin layer of meat sauce and grated Cheddar cheese.
• Pour in up to two cups of the reserved chicken broth or enough to almost but not quite cover the top layer of spaghetti. Cover and let the spaghetti stand for four hours or longer. If the liquid is absorbed as the dish stands, add a little more chicken broth. Remember that when this dish is baked and served, the sauce will be just a bit soupy rather than thick and clinging.
• When ready to bake, heat the oven to 350 degrees. (One of the stipulations in the original recipe for this dish is that the spaghetti including all the ingredients be combined at least four hours before baking, but it's not necessary.)
• Place the spaghetti casserole on top of the stove and bring it just to the boil. Cover and place it in the oven. Bake 15 minutes and uncover. Bake 15 minutes longer or until the casserole is hot and bubbling throughout and starting to brown on top. Serve immediately with grated Parmesan cheese on the side.

CHICKEN SPAGHETTI

Steps:

• First, place the chicken breasts in a pot with enough water to cover them.
• Boil the chicken until completely cooked.
• Remove from heat, pour chicken stock into a bowl and set aside for later.
• Set chicken breasts aside to cool and chop the vegetables.
• By the time you're finished chopping, the chicken should be cool enough to pull apart.
• Separate it all into small pieces and set aside for later.
• Warm the olive oil in a large saucepan over medium heat.
• Add the celery and onion and sauté until onions are clear.
• Then, add the soup and diced tomatoes, and mix together.
• Start with 1 cup of the chicken stock, and slowly add it to the mixture until the sauce is liquified.
• Let that simmer for around 15 minutes.
• Then add the 1/2 pound of cubed Velveeta.
• Let that dissolve into the mixture, and then add your chicken pieces.
• You might have some left over, depending on how meaty you prefer your sauce.
• Cover the saucepan and let the mixture simmer over low heat for 45 minutes to an hour, stirring occasionally.
• Put your water on to boil for the spaghetti, and add the 1/2 lb spaghetti when the water comes to a rolling boil.
• Some people like their pasta al dente, but I wouldn't recommend it for this dish, because you combine the sauce with the pasta once the spaghettini is drained.
• Drain your spaghetti, and add the sauce to the pasta.
• Mix thoroughly and serve immediately.
• The sauce is very versatile and can be used on any sort of pasta.
• A friend of mine loved it with penne rigate, and another one even preferred it over orzo pasta or as a sort of risotto.

CHICKEN SPAGHETTI

Steps:

• Melt butter in a saucepan and add flour stirring constantly.
• When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
• Stir over medium heat until mixture again starts to thicken.
• Add chicken and spaghetti noodles and stir well.
• Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
• Bake for 30 minutes at 350°.
• Sprinkle with parsley and serve.