White Baked Spaghetti With Chicken Food

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.

BAKED SPAGHETTI WITH CHICKEN

Steps:

• In shallow non-aluminum dish or resealable plastic bag, combine olive oil, bay leaves, Italian seasoning, garlic, salt, and pepper. Poke holes in chicken breasts and add to olive oil mixture. Marinate in refrigerator for 1 to 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Remove chicken from refrigerator and cut into half-inch pieces. Cook in large skillet, with marinade, until chicken is light brown and sauce is bubbly. Remove bay leaves. Stir pepper, onion, broccoli, and mushrooms into skillet and allow to simmer until tender, about 5 minutes.
• While vegetables are cooking, 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. Return pasta to pot and add chicken mixture and spaghetti sauce. Stir. Pour mixture into 9x13 inch pan. Top with shredded cheese.
• Bake in preheated oven for 20 minutes, or until cheese is melted. Serve.

WHITE BAKED SPAGHETTI WITH CHICKEN

Steps:

• 1. Place frozen chicken breasts, Rotel, cream of chicken soup, cream cheese, and dry italian dressing mix into the crock pot. Cook on low for 6-8 hours. Remove the chicken breasts and cut into bite sized pieces. Return to crock pot. Stir in milk.
• 2. Preheat oven to 350. Meanwhile, bring water to a boil in a large pot with the chicken boullion. Add pasta and cook to al dente. Drain, but don't rinse. Stir pasta and chicken mixture together (if your crock pot size allows, you can mix it in the crock pot)
• 3. Pour mixture into a greased 9x13 pan, or a 4 liter casserole pan. Top with shredded cheese (Mozzarella or Parmesan work well, but anything you have should be fine). Cover with foil and bake for 20 minutes. Remove foil and bake for an additional 10 minutes. Let set for a few minutes before serving.

MILLION-DOLLAR WHITE SPAGHETTI CASSEROLE

Steps:

• Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray.
• Cook spaghetti to al dente as directed on package; drain. Return to pan.
• Meanwhile, in 10-inch skillet, heat olive oil over medium heat. Add spinach; cook about 3 minutes or until wilted; set aside.
• Add chicken and Alfredo sauce to spaghetti; toss to coat. Spread half of the mixture in baking dish.
• In medium bowl, stir ricotta cheese, 1 cup of the mozzarella cheese, the egg, garlic, salt and pepper; stir well to combine.
• Spread cheese mixture over spaghetti mixture in baking dish. Top with wilted spinach. Top with remaining spaghetti; sprinkle with remaining 1/2 cup mozzarella cheese.
• Bake 20 minutes.
• Sprinkle with parsley before serving.

CHICKEN SPAGHETTI WITH WHITE SAUCE

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

BAKED SPAGHETTI WITH CHICKEN

Steps:

• Combine first 11 ingredients in a pot; bring to boil and lower heat.
• Simmer for 1 hour covered.
• Combine ground beef, chicken, and sausage in a pan; cook until done.
• Add tomato mixture; simmer for another 20 minutes.
• Layer bottom of a 13x9x2 pan with sauce.
• Then add a layer of angel hair pasta; pinch cream cheese over pasta, place a single layer of swiss cheese, then 1/2 cheddar and jack cheeses, repeating layers ending with sauce.
• Bake in a 350 degree oven for 30 minutes.
• Top with remaining cheese, return to oven and continue to cook until cheese is melted.

CHICKEN SPAGHETTI

Steps:

• Melt butter in a saucepan and add flour stirring constantly.
• When mixture thickens, add chicken broth, half and half, sour cream, Parmesan cheese, wine, garlic, lemon juice, dry mustard and salt and pepper.
• Stir over medium heat until mixture again starts to thicken.
• Add chicken and spaghetti noodles and stir well.
• Place in a baking dish and sprinkle with paprika and extra Parmesan cheese.
• Bake for 30 minutes at 350°.
• Sprinkle with parsley and serve.

WHITE SPAGHETTI

Steps:

• Boil the pasta al-dente, drain and place in a large bowl.
• Mix all other ingredients in a small bowl, add to pasta.
• adjust seasonings and oil to taste.
• serve with parmesian cheese and bread.

WHITE CHICKEN MUSHROOM SPAGHETTI

Steps:

• Preheat oven to 350 degrees. Butter a casserole dish.
• First slice or chop your mushrooms and onions, melt butter in saute or fry pan; add mushrooms and onion, get them cooking for a few minutes, uncovered, until they give up some of their juices, then add garlic, lemon juice, wine and let cook down a bit till barely moist and most juices evaporated. This will deepen their flavor.
• Remove veggies from pan and set them aside in a big mixing bowl.
• Add oil to the same pan, and throw in chicken, brown both sides; this should take about 5-10 minutes depending on your stove and the size of the pieces.
• Throw browned chicken pieces on top of mushrooms and onions in the big mixing bowl; add a can of cream of mushroom soup (you can sub with cream of chicken if you like); add sour cream on top.
• In the meantime, you will want to have boiled noodles per package instructions, and drain them (save 1/2-1 cup pasta water).
• Add noodles and 1/4 cup parmesan on top of everything else in the mixing bowl and gently mix it all together. If it is really thick, add a little of the pasta water to thin just a bit.
• After mixing it all, put it in a buttered casserole dish (I usually use just a 9x12 rectangle),sprinkle 1/4 cup more of parmesan on top of it all, and cover tightly with alum. foil. Bake it in the oven covered for about 35-45 minutes depending on how thick your chicken slices were and the shape of your dish (deeper dishes need time).
• Tear foil off for last 5-10 minutes to crisp up the top. Once out of oven, let it cool a few minutes before cutting it into serving portions.

CHICKEN WITH PASTA BAKED IN WHITE SAUCE

Steps:

• Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
• Boil till the chicken is tender and cooked.
• Remove chicken.
• Keep stock aside.
• Remove the bones and cut the chicken into thin strips and keep aside.
• Now, proceed with preparing the white sauce.
• If your using Maggie bechamel mix, make the sauce according to the recipe.
• Add little water to the stock to make 1 litre.
• Put it on flame.
• Add little flour at a time, making sure it doesn't form any lumps.
• Slowly, pour in the milk.
• Stir until the sauce is smooth.
• Mix 1 tbsp.
• of butter and allow the sauce to simmer for a few more minutes till it thickens.
• Remove from heat.
• Set aside.
• In a baking dish, place some chicken at the base.
• Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
• Cover it with 3-4 Lasagne strips.
• Continue layering the same way until all the chicken and the white sauce is over.
• Cover with aluminium foil.
• Preheat oven to 180C for 15 minutes.
• Bake the chicken for 30-45 minutes until the pasta is done.
• Remove the foil.
• Top the dish with the remaining cheese.
• Return to the oven until it turns brown.
• Serve hot!