The Most Incredible Chicken Spaghetti Food

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).

CHICKEN SPAGHETTI

Steps:

• In a saucepan over medium-high heat, add 2 tablespoons of the grapeseed oil, the celery, onion, garlic, and peppers. Stir while cooking until the onions are translucent, about 12 minutes.
• In a separate saucepan, over medium heat add the remaining 1 tablespoon of oil, the tomato juice, canned tomatoes, oregano, chicken, basil, and broth and simmer for 10 minutes. Add the vegetable mixture and stir to combine. Continue to cook over medium heat for 10 minutes, then reduce the heat to low, and cook for another 10 minutes, stirring throughout the cooking time.
• Once the sauce has reduced, add the pasta and the green onions. Stir in the Parmesan and transfer the spaghetti to a serving bowl.

THE MOST INCREDIBLE CHICKEN SPAGHETTI

Steps:

• In a large Dutch oven, fill 1/2 full with water; add salt and pepper if desired; add chicken breast halves.
• Bring to a boil; cover and reduce heat; simmer 1 hour or until chicken breasts are done.
• Remove chicken breasts, reserving broth, and allow chicken to cool; chop chicken meat into bite-size pieces and set aside.
• Return chicken broth to a boil; add spaghetti noodles and cook until desired doneness; drain and set aside.
• Saute onion and green pepper in butter until tender.
• Combine onion mixture, cream of chicken soup, mushrooms, and cheeses; mix well.
• Add spaghetti and chopped chicken; mix well.
• Pour into a lightly greased 13x9 inch baking dish.
• Bake at 375 degrees for 45 minutes.

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

SUPER EASY CHICKEN SPAGHETTI

Steps:

• Mix chicken, onion, tomatoes, soup& cheese in large oven proof bowl.
• Microwave on high until cheese is melted, stirring every 30 seconds.
• Mix with cooked spaghetti.
• Spray two (2) 9X13 pans with Pam.
• Pour spaghetti mixture into pans.
• Bake at 375 degrees for 45-60 minutes.
• This freezes well and may be frozen before baking.