My 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:

• 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.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350 degrees F.
• Melt 1 tablespoon of butter in a large sauce pan, then add the diced mushrooms and cook for 3-5 minutes over medium-high heat, stirring frequently, until most of the liquid released from the mushrooms cooks off.
• Add remaining butter and let melt, then sprinkle with the flour and stir and cook for 30 seconds.
• Whisk in the chicken broth and milk, about 1/2 cup at a time, until combined. Stir in salt and pepper, then simmer for 3-5 minutes until slightly thickened. Remove sauce from heat and set aside.
• Fill a large pot with water and bring to a boil. Add the spaghetti and season the water with about 1 tablespoon of salt. I also like to add 3-4 tablespoons of chicken-flavored Better Than Bouillon to the water to flavor the spaghetti noodles while they cook. Cook according to package directions until al dente, then drain.
• In a large bowl, combine the cooked spaghetti noodles, chicken, onion, bell pepper, pimentos, 1 3/4 cups cheese, seasoned salt, and cayenne pepper. Pour the sauce over everything and stir to combine. Transfer to a 9x13-inch baking dish.
• Pour remaining 1 cup chicken broth over the pasta, then sprinkle with the remaining 3/4 cup cheese. Bake for 35 to 40 minutes until the cheese is melted and the casserole is hot and bubbly.

MY CHICKEN PARMIGIANA

Steps:

• Beat egg and set into a rimmed plate.
• Set bread crumbs in a second rimmed plate.
• Dip chicken breasts into the egg, then into the crumbs,coating both sides and shaking off excess.
• Melt butter or margarine over medium heat in a large, deep skillet. Add chicken breast halves to the pan and brown on both sides - just enough to brown the chicken, not to fully cook it yet.
• Pour spaghetti sauce into the pan, immediately reduce heat to low, cover, and simmer until the chicken has cooked all the way through, about 15-20 minutes but the time will vary depending upon the thickness and size of your chicken breasts.
• Sprinkle with parsley and cheeses, re-cover, and simmer just until cheese melts- about 5 minutes.
• Serve with cooked spaghetti.

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.

ULTIMATE CHICKEN SPAGHETTI

Steps:

• Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
• Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
• Cook the pasta according to the package directions. Drain and set aside.
• In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
• Bake for 20 to 30 minutes or until heated through and the cheese has melted.

THE BEST CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well.
• Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
• Stir well to combine (this will take a few minutes.)
• Pour combined mixture into your prepared baking dish.
• Top with remaining cheese and a sprinkling of dried parsley.
• Cover with nonstick aluminum foil.
• Cook in the oven for about 25 minutes (until hot and bubbly.)

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 400 degrees.

VELVEETA® SPICY CHICKEN SPAGHETTI

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 13x9-inch pan sprayed with cooking spray.
• Bake 30 to 35 min. or until heated through.

EASY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
• Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
• Now slowly add chicken broth and continue stirring.
• Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
• Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.

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.

MONTEREY SPAGHETTI

Steps:

• Pre heat the oven to 350 degrees. Spray a 9x13 casserole dish with non stick cooking spray.
• Break the spaghetti into thirds and cook pasta according to package directions to al dente. Drain well.
• Drain the spinach well. Squeeze out excess water between two paper towels.
• Use a large mixing bowl or the pot you boiled the spaghetti it. Combine the evaporated milk, chicken soup, ricotta cheese and ranch dressing. Whisk until smooth.
• Stir in the chicken, spinach and Monterrey Jack cheese,
• Toss the spaghetti with the cheesy sauce.
• Transfer to the baking dish and top with fried onions. Cover with foil. Place in pre heated oven.
• Bake for 20 minutes remove foil. Return to oven for another five minutes, or until onions are crisp and golden brown

CHICKEN SPAGHETTI

Steps:

• Cook the spaghetti until al dente. Drain and set aside.
• Preheat the oven to 350°F.
• Debone the chicken and shred. Set aside.
• In the same pot you cooked the spaghetti, add the Velveeta cheese, cream cheese, diced tomatoes and chilies, cream of mushroom soup, and cream of chicken soup.
• Cook over a medium heat, stirring, until everything has melted and combined.
• Add the garlic powder, onion powder and Creole Seasoning and stir well.
• Add the spaghetti and shredded chicken. Toss well so that it is evenly mixed.
• Add this mixture to a lightly greased 13x9" casserole dish.
• Sprinkle the mozzarella and cheddar cheese all over the top then place in the oven.
• Bake for 25-30 minutes, until it's all bubbly around the edges.
• Remove and serve immediately with garlic bread and salad.

CHICKEN SPAGHETTI CASSEROLE RECIPE

Steps:

• Preheat oven to 375°F and spray a 9x13-inch casserole dish.
• Cook and drain the spaghetti according to the directions on the package for al dente. Return the cooked pasta to the pot.
• While the pasta is cooking, combine the cream of mushroom soup, chicken broth, cheddar cheese, Velveeta cheese, salt, pepper, and cayenne pepper (optional) in a medium bowl.
• Add the diced chicken, pepper, onion, pimentos, and cream mixture to the pasta. Toss to combine.
• Pour the pasta mixture into the prepared baking dish. Top with Parmesan cheese.
• Bake, uncovered, for 40 minutes, or until edges are bubbly.
• Garnish with parsley and serve!

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).