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
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).
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
ULTIMATE CHICKEN SPAGHETTI
Provided by Stacey Little | Southern Bite
Time 1h5m
Number Of Ingredients 9
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.
SHREDDED CHICKEN & SPAGHETTI CASSEROLE
This recipe was formed when I didn't want to go grocery shopping, so I did an inventory of ingredients in my house, went to supercook.com, and found a recipe for chicken and spaghetti casserole. I modified it a bit, and here's the result. *Note... I just love the hearty/homestyle taste of this casserole. Cheesy, warm and oh-so-delicious. 8 chicken thighs (or 6 breasts) Olive oil Butter 1 small onion (or 8 pearl onions) diced small 2 cloves garlic, diced Salt Pepper **Cream of mushroom soup (approximately 10 oz) 4 medium-sized ripe tomatoes- diced 1/4 cup chopped bell pepper (optional) 2 teaspoons parsley (optional) 1 can of tomato sauce 1 1/2 cups shredded Italian cheeses (of your choice... I use mozzarella, Parmesan and asiago) 1 (10 oz) bag of frozen peas, partially thawed 3 tablespoons flour 12 oz spaghetti, broken in half (& cooked for 6-7 minutes)
Provided by Lana Christine
Categories Chicken
Time 1h25m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- FIRST:.
- Thaw chicken.
- Butter (or oil) a large glass baking dish.
- Place chicken in dish.
- Melt 1/3 cup butter (or substitute margarine or oil) and slather on chicken.
- Dash salt and pepper on to taste.
- Sprinkle uncooked garlic and onion over chicken to taste.
- Bake on 425 for 20 minutes (while you're cooking everything else).
- WHILE THE CHICKEN COOKS:.
- In a large pot, start water boiling for spaghetti, add a dash of salt and oil (cover for faster boiling).
- Add pasta and cook for 6 minutes, drain & rinse with cold water, set aside.
- In a sauce pan (or skillet), sautee onions and garlic in oil until slightly browned.
- Add cream of mushroom soup, stir.
- Add tomatoes, bell pepper, parsley, and green peas.
- Add tomato sauce, stir.
- Cook for 2-3 minutes.
- Add shredded Italian cheese, stir until melted.
- Add flour, stir.
- Cover, cook until thickened (4-6 minutes) stirring often.
- ONCE CHICKEN IS DONE COOKING:.
- Bring chicken out of oven, set aside in separate dish to cool.
- Set aside dish to cool (& while you're cooking, clean the baking dish, re-butter/oil it and use it for your casserole).
- Once chicken cools, tear it off the bone and shred it to the consistency of your liking.
- Mix chicken, sauce, and spaghetti together in casserole dish.
- Top with parmesan.
- Bake on 425 for 45 minutes.
Nutrition Facts : Calories 690.2, Fat 30.1, SaturatedFat 10.6, Cholesterol 123.4, Sodium 958.7, Carbohydrate 64.2, Fiber 5.8, Sugar 8.9, Protein 39.7
CHICKEN SPAGHETTI CASSEROLE
An easy creamy casserole to put on the table in no time if you have the chicken already made and ready! My kid loves it!
Provided by TishT
Categories One Dish Meal
Time 1h35m
Yield 8 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 640.4, Fat 39.9, SaturatedFat 19.1, Cholesterol 152.1, Sodium 1630.9, Carbohydrate 29.3, Fiber 1.3, Sugar 6.6, Protein 39.6
HEARTY CHICKEN SPAGHETTI CASSEROLE
This creamy, cheesy casserole is so hearty and homey that second helpings are a must! -Lynne German, Woodland Hills, California
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.
Nutrition Facts : Calories 549 calories, Fat 25g fat (11g saturated fat), Cholesterol 109mg cholesterol, Sodium 957mg sodium, Carbohydrate 40g carbohydrate (6g sugars, Fiber 2g fiber), Protein 38g protein.
CHICKEN SPAGHETTI CASSEROLE I
For some reason or another, this seems to be a favorite of the men in my family.
Provided by Marty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
Steps:
- Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g
CHICKEN SPAGHETTI CASSEROLE
This is a great casserole dish, that is easy to put together and get in the oven on those nights when you are hungry and tired and don't feel like cooking but want something good to eat to fill your belly. Baking time does not include cooking the chicken. That needs to be done ahead.
Provided by Chef Charlee
Categories One Dish Meal
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- Grease a 9x13" baking pan, then set aside.
- In a large bowl combine the chicken, cooked spaghetti, bell pepper,.
- onion, soup, wine and 1 cup of the cheese.
- Season with salt and pepper.
- Spread mixture into prepared baking pan, and bake for 30 minutes.
- Sprinkle remaining cup of cheese on top, and bake for another 15.
- minutes.
Nutrition Facts : Calories 339.6, Fat 15, SaturatedFat 8, Cholesterol 33.5, Sodium 532.7, Carbohydrate 33.9, Fiber 1.5, Sugar 2.4, Protein 15.2
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