Rotisserie Chicken Spaghetti Bake Food

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.

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).

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.

ROTISSERIE CHICKEN SPAGHETTI CASSEROLE

Steps:

• Remove skin and bones from your rotisserie chicken and dice up all of the meat.
• Melt 1 tsp margarine in a skillet and saute onions until they are very soft, about 5 minutes, seasoning to taste with a small amount of salt, pepper, and garlic powder.
• Place cooked onions in to a very large bowl, then melt the remaining 1 tsp margarine and saute the mushrooms until very soft, also seasoning to taste with salt, pepper and garlic powder, another 5 minutes; add the mushrooms to the bowl with the onions.
• Add the chicken meat, cooked & drained spaghetti,and diced velveeta to the large bowl and toss well to coat.
• Mix together the chicken broth, cream of mushroom and chicken soups and add to the bowl, combining well.
• Pour into a large oval casserole and bake covered in a preheated 350 F oven for 25 minutes.
• Remove cover, sprinkle Cheddar cheese on top and bake another 5 minutes.

ROTISSERIE CHICKEN SPAGHETTI BAKE

Steps:

• Heat 3 tablespoons butter in a large, heavy skillet over medium-high heat until foaming subsides. Add mushrooms, 1/2 teaspoon salt, and 1/4 teaspoon pepper; saute until mushrooms turn golden and no liquid remains, about 8 minutes. Remove from the heat and set aside.
• Move an oven rack to the middle position and preheat to 350 degrees F (175 degrees C). Butter a shallow 3-quart glass or ceramic baking dish.
• Melt remaining 3 tablespoons butter in a heavy, 2- to 3-quart saucepan over low heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 3 minutes. Add stock in a fast stream, whisking constantly, and bring to a boil over medium heat. Reduce heat and simmer, whisking occasionally, until thick and smooth, about 5 minutes. Add cream and vermouth, and season with salt and pepper. Simmer over low heat, whisking occasionally, for 10 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 well.
• Toss drained spaghetti, mushrooms, and 1/2 of the white sauce together in a large bowl, then transfer to the prepared baking dish. Make a depression in the center of the noodles.
• Stir together chicken and remaining sauce in the empty bowl, then spoon into the center of the noodles. Sprinkle with Parmesan cheese.
• Bake in the preheated oven until sauce is bubbling and top is lightly browned, about 30 minutes. Serve immediately.

TEX-MEX CHICKEN SPAGHETTI

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.

MILLION DOLLAR CHICKEN CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Stir together cream of chicken soup, cottage cheese, sour cream, cream cheese, Creole seasoning, onion powder, and 1/2 teaspoon of the garlic powder in a medium bowl until well blended and smooth. Fold in chicken, chopped onion, and parsley until evenly coated.
• Stir together crackers, melted butter, and remaining 1/2 teaspoon garlic powder in a medium bowl.
• Spoon chicken mixture evenly into an 11x7-inch or 9-inch square baking dish. Sprinkle evenly with mozzarella then cracker mixture.
• Place on a foil-lined baking sheet and bake in the preheated oven until crackers are golden brown and edges are bubbly, about 40 minutes. Cool for 10 minutes before serving; garnish with scallions if desired.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Bring water and chicken to a boil in a Dutch oven; cover, reduce heat, and simmer 45 minutes or until done.
• Remove chicken, reserving broth in pot, and cool to touch.
• Skin and bone chicken; cut into bite-size pieces.
• Set aside.
• Bring reserved broth, bell pepper, and next 3 ingredients to a boil.
• Add spaghetti, and boil 6 to 8 minutes or until tender.
• Drain, reserving 1 cup broth in pot.
• Add spaghetti, soup, and cheese spread to broth; cook over low heat, stirring constantly, until cheese melts.
• Stir in chicken, and pour into a lightly greased 13 x 9-inch baking dish.
• Bake uncovered at 350°F for 30 minutes.
• Remove from oven, and sprinkle with Cheddar cheese.
• Bake 5 more minutes or until cheese melts.

CHEESY BAKED CHICKEN SPAGHETTI RECIPE - (4.4/5)

Steps:

• Cheesy Baked Chicken Spaghetti Omgoodness I have GOT to make this!!! Ingredients: 1 rotisserie chicken, deboned 1 package of spaghetti - 1 pound pkg 1 block (1 lb) of Velveeta 1 can cream of mushroom soup 1 can Ro-Tel tomatoes with green chilies ½ teaspoon garlic powder Salt and pepper to taste 1 cup Shredded cheddar cheese Directions: Bring a pot of water to boil, add pasta. While the pasta is cooking, debone chicken and cut Velveeta cheese block into cubes. Strain pasta when it's finished, and add chicken, Velveeta, cream of mushroom soup, garlic powder, salt, and pepper. Cook the pasta mixture over medium low until cheese is melted and ingredients are incorporated. Put pasta mixture into a pan, top with shredded cheese, and bake in a preheated oven at 375º for 20 minutes, or until the top gets golden brown and crispy.