Texas Chicken Spaghetti Food
TEXAS CHICKEN SPAGHETTI
I got this recipe from my mother-in-law. I am listing it here as she gave it to me, but I make the following changes: recipe #54128 in place of the mushroom soup (or I have also used cream cheese, maybe fat-free?) lots more garlic and onions, fresh mushrooms instead of canned, cheddar cheese spread (ie Wispride)instead of Velveeta and I skip the olives since it is one of the few foods I actually dislike. It's really a pretty tasty casserole, easy to make ahead for a crowd and it freezes well. I like to add Tabasco for a little more zip.
Provided by Soup Queen
Categories One Dish Meal
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 13
Steps:
- Cover chicken with water and bring to a boil.
- When chicken is done, remove from broth.
- Shred chicken.
- Skim fat from broth.
- In at least one quart of broth, cook celery, bell pepper, onion, garlic, mushrooms and olives until tender.
- Add spaghetti and cook till done. You may need to add more broth.
- Add remaining ingredients.
- Mix well till cheese melts.
Nutrition Facts : Calories 691.1, Fat 29.2, SaturatedFat 12.6, Cholesterol 132.9, Sodium 1471.7, Carbohydrate 59.2, Fiber 3.9, Sugar 11.7, Protein 46.7
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.
TEXAS SPAGHETTI
Make and share this Texas Spaghetti recipe from Food.com.
Provided by paula giles
Categories Spaghetti
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Brown meat,and chopped onion.
- Add tomato soup,green pepper and noodles.
- Cover and simmer 10 minutes.
- Pour 1/2 of mixture into casserole.
- Layer with mozzarella cheese, golden mushroom soup, black olives, ending with mozzarella cheese and the Parmesan last.
- COVER AND COOK 350°F for 30 MINUTES.
Nutrition Facts : Calories 929.2, Fat 42.2, SaturatedFat 18.2, Cholesterol 208.7, Sodium 1980.7, Carbohydrate 80.7, Fiber 4.8, Sugar 14, Protein 56.1
CHICKEN SPAGHETTI
"My family loves this meal of tender chicken and noodles tossed with zippy tomatoes and a creamy cheese sauce," relates Regina Clack from Booneville, Arkansas. "I like it because it doesn't heat up the kitchen on hot days."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 4
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.
Nutrition Facts : Calories 555 calories, Fat 26g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 1171mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 46g protein.
QUICK AND EASY CHICKEN SPAGHETTI
A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!
Provided by Beamish
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- 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 and return to pot.
- To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g
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