CHICKEN SPAGHETTI CASSEROLE
This homemade Chicken Spaghetti Casserole is adapted from the Pioneer Woman's recipe and uses a shredded Costco rotisserie chicken to make it easy to throw together on a weeknight. Perfectly al dente pasta combine with a made-from-scratch cream of mushroom soup sauce with chopped green pepper, pimentos, diced onion, and a generous amount of shredded cheddar cheese. This is a family favorite!
Provided by Amy Nash
Categories Dinner
Time 55m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 431 kcal, Carbohydrate 40 g, Protein 26 g, Fat 18 g, SaturatedFat 10 g, Cholesterol 76 mg, Sodium 830 mg, Fiber 2 g, Sugar 4 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CHICKEN SPAGHETTI CASSEROLE
This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
Steps:
- Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
- Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
- Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
- Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g
HOMEMADE CHICKEN SPAGHETTI
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Provided by Holly Nilsson
Categories Casserole Chicken Main Course Pasta
Time 1h
Number Of Ingredients 14
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.
Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 606 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ROTISSERIE CHICKEN SPAGHETTI CASSEROLE
This is one of those casseroles with many versions. What makes mine somewhat different is the use of rotisserie chicken, there are also no tomatoes, as well as some other slight differences. This is a kid pleaser and makes a nice potluck dish. If you can't find the chicken soup with herbs in it, just use regular Cream of Chicken and add a bit of dried herbs (perhaps 1 tsp of mixed dried green herbs). I used the reduced sodium versions of the soup because otherwise the sauce base can be too heavy and salty. If you dislike cream of mushroom, you may use a different flavor of "cream of..." soup however.
Provided by HeatherFeather
Categories Chicken
Time 1h
Yield 12 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 400.5, Fat 16.8, SaturatedFat 7.9, Cholesterol 76.1, Sodium 708.3, Carbohydrate 35.6, Fiber 1.6, Sugar 4.8, Protein 25.5
ROTISSERIE CHICKEN SPAGHETTI BAKE
Delicious rotisserie chicken spaghetti bake.
Provided by Cynthia_033
Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken
Time 1h35m
Yield 10
Number Of Ingredients 11
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.
Nutrition Facts : Calories 470.2 calories, Carbohydrate 20.8 g, Cholesterol 124.7 mg, Fat 29.6 g, Fiber 1.1 g, Protein 28.3 g, SaturatedFat 14 g, Sodium 489.9 mg, Sugar 1.8 g
ROTISSERIE CHICKEN AND STUFFING CASSEROLE
Rotisserie chicken and the prepared quick-cook stuffing adds wonderful flavor to this casserole. It's yummy left over too!
Provided by CathyP
Categories Meat and Poultry Recipes Chicken Baked and Roasted
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray.
- Bring water and 1/4 cup butter to a boil in a saucepan; stir in stuffing mix. Remove saucepan from heat, cover, and let sit until water is absorbed, about 5 minutes. Fluff stuffing with a fork.
- Heat 1 tablespoon butter in a skillet over medium heat; cook and stir onion and celery until softened, 5 to 10 minutes.
- Mix cream of chicken soup, sour cream, and cream of mushroom soup together in a bowl.
- Spread shredded chicken into the bottom of the prepared baking dish. Layer onion mixture over chicken and season with salt and pepper; top with soup mixture. Spread stuffing over soup mixture layer.
- Bake in the preheated oven until lightly browned and bubbling, about 1 hour.
Nutrition Facts : Calories 371.8 calories, Carbohydrate 23.1 g, Cholesterol 82.9 mg, Fat 21.5 g, Fiber 1.1 g, Protein 20.8 g, SaturatedFat 10.5 g, Sodium 855.3 mg, Sugar 3.1 g
CHICKEN AND RICE A RONI CASSEROLE
Make and share this Chicken and Rice a Roni Casserole recipe from Food.com.
Provided by Cristi Hinten
Categories < 4 Hours
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350°F Prepare Rice-A-Roni according to package directions. While that is cooking, shred/cut up the chicken removing meat from bones.
- When Rice-A-Roni is done, add the can of soup and the sour cream, and stir to combine. Add the chicken and mix together. Spread mixture into a sprayed baking dish and bake, uncovered, at 350 F for 40 minutes.
- Remove from oven, cover with the french-friend onions and bake for 5 more minutes.
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