MEXICAN CHICKEN SPAGHETTI
Make and share this Mexican Chicken Spaghetti recipe from Food.com.
Provided by Broke Newlywed
Categories Spaghetti
Time 2h
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Boil chicken in a large boiler 3/4 full of water until tender.
- While chicken is boiling, cut up and sautee onion and bell pepper in olive oil.
- When ready, remove chicken from broth and set aside to cool. Add noodles to broth.
- While noodles are cooking, pull chicken apart or cut up.
- Once noodles are tender, add all ingredients (chicken, onion, bell pepper, cream of chicken, cream of mushroom, Rotel, and cubed velveeta).
- Stir frequently on medium heat until all Velveeta has blended.
- This recipe makes a large pot. We usually eat on this for three or more days.
Nutrition Facts : Calories 667.9, Fat 17.3, SaturatedFat 7.5, Cholesterol 120.7, Sodium 1458.2, Carbohydrate 72.2, Fiber 3.2, Sugar 6.8, Protein 53.4
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- 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.
- Preheat oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
MEXICAN CHICKEN SPAGHETTI RECIPE - (4.6/5)
Provided by á-18433
Number Of Ingredients 10
Steps:
- In a large frying pan melt the 1/2 stick of butter, cut the chicken into bite size pieces and saute in the butter. When no longer pink inside add the chopped onions and chopped green pepper, I only cook the onion and green pepper for a couple minutes I like them a little crunchy. Your choice! Salt and pepper to your taste. Boil spaghetti in a large pan of water. Cook according to the package. Drain the pasta after cooked and discard the water. DO NOT RINSE! Set cooked pasta aside. Add the tomatoes, soup, and spaghetti to the sautéed chicken, onion and green pepper mixture and gently fold. Add the cheese and stir together, mixing well add salt and pepper to your taste. Heat until cheese is thoroughly melted, but be careful not to BURN. Garnish with fresh grated Parmesan cheese and serve with salad and garlic bread!
TEX-MEX CHICKEN SPAGHETTI
Provided by Ree Drummond Bio & Top Recipes
Categories main-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of salted water to the boil. Cook the spaghetti according to the package instructions, then drain.
- Combine the spaghetti with the cream of chicken soup, pulled chicken, chicken stock, adobo sauce, seasoned salt, poblano pepper, bell pepper, onion and 1 1/2 cups of the pepper jack in a large bowl. Add salt and pepper to taste, then stir.
- Transfer the mixture to a 13-by-9-inch casserole dish and top with the remaining 1 cup pepper jack. Bake until bubbly, about 45 minutes. Garnish with cilantro leaves before serving.
CHICKEN SPAGHETTI
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
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).
MEXICAN SPAGHETTI
Steps:
- In a large skillet over medium heat, brown beef and onion until meat is no longer pink; drain. Stir in the water, tomato sauce and taco seasoning; bring to a boil. , Break spaghetti into thirds; stir into sauce. Reduce heat; cover and simmer for 20-25 minutes or until spaghetti is tender and sauce is desired consistency Sprinkle with cheese.
Nutrition Facts :
MEXICAN SPAGHETTI
A good way to use up leftover rotisserie chicken. I've tried this recipe the original way and the low fat way and it's good both ways with the only difference being that I prefer regular cheddar cheese.
Provided by TPubmgjbd
Categories Chicken
Time 55m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large skillet, saute onion and garlic in butter.
- Add chicken broth and whole tomatoes with juice.
- Add spaghetti, Picante sauce and cumin.
- Cover and simmer until spaghetti is cooked and most of the liquid has been absorbed.
- Add chicken or turkey and spoon into a casserole dish that has been sprayed with cooking spray.
- Sprinkle cheese over top of casserole.
- Bake covered at 350 for 15 to 20 minutes until cheese is melted.
Nutrition Facts : Calories 383.6, Fat 15.5, SaturatedFat 9.2, Cholesterol 40.1, Sodium 801.5, Carbohydrate 47.6, Fiber 4.5, Sugar 7.9, Protein 14.9
VELVEETA® EASY SPICY CHICKEN SPAGHETTI
Try VELVEETA® Easy Spicy Chicken Spaghetti as a simple weekday entrée. This spicy chicken spaghetti recipe contains suggestions for additional heat!
Provided by My Food and Family
Categories Home
Number Of Ingredients 7
Steps:
- Heat oven to 350ºF.
- Cook spaghetti as directed on package, omitting salt.
- Meanwhile, cook and stir chicken in large skillet sprayed with cooking spray on medium-high heat 8 to 10 min. or until done. Add remaining ingredients; cook and stir 5 min. or until VELVEETA is completely melted and mixture is well blended.
- Drain spaghetti. Add to chicken mixture; mix lightly. Spoon into 9-inch square pan sprayed with cooking spray.
- Bake 30 to 35 min. or until heated through.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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