Baked Spaghetti With Chicken Recipes

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CHICKEN SPAGHETTI BAKE



Chicken Spaghetti Bake image

A cheesy baked blend of chicken and spaghetti.

Provided by melissa

Categories     Main Dish Recipes     Pasta     Chicken

Time 55m

Yield 8

Number Of Ingredients 5

1 (16 ounce) package spaghetti
3 (12.5 fl oz) cans chicken chunks, drained
1 (10.75 ounce) can condensed cream of mushroom soup
1 (10.75 ounce) can condensed cream of chicken soup
4 cups shredded Cheddar cheese

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • 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 and transfer pasta to a large bowl.
  • Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
  • Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.

Nutrition Facts : Calories 718.7 calories, Carbohydrate 47.8 g, Cholesterol 143.8 mg, Fat 34.4 g, Fiber 1.8 g, Protein 51.5 g, SaturatedFat 16.1 g, Sodium 1510 mg, Sugar 2.6 g

BAKED CHICKEN SPAGHETTI



Baked Chicken Spaghetti image

Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.

Provided by SUNKIST2

Categories     Meat and Poultry Recipes     Chicken

Time 1h10m

Yield 8

Number Of Ingredients 18

cooking spray
1 (16 ounce) package spaghetti
6 tablespoons butter
3 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped celery
1 (14 ounce) can diced tomatoes, drained
2 (10.75 ounce) cans cream of mushroom soup
1 cup chicken broth
1 (4 ounce) can chopped green chiles (such as Old El Paso®), drained
½ cup sour cream
1 teaspoon seasoned salt
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
3 ½ cups chopped cooked chicken
2 cups shredded sharp white Cheddar cheese
¾ cup panko bread crumbs
2 tablespoons melted butter

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.

Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g

BAKED SPAGHETTI WITH CHICKEN



Baked Spaghetti with Chicken image

Warning! This is delish! Sauce is made from scratch (Easy). The combination of cheeses and cream cheese is wonderful! I add a little less cheese than what is called for, but if you are like my mom then you will like the amount of cheese called for. The prep time may seem long b/c I included the simmering time in it.

Provided by Kikimony

Categories     Chicken

Time 2h

Yield 6 serving(s)

Number Of Ingredients 19

2 cups canned diced tomatoes
2 cups tomato sauce
1/3 cup tomato paste
1 cup water
2 cloves garlic, chopped
1/2 cup diced onion
1 1/2 teaspoons Italian spices
2 teaspoons salt
1/2 teaspoon sugar
1/4 cup chopped parsley
2 small bay leaves
1 lb ground beef
2 boneless chicken breasts, raw chopped
1 cup diced sausage (any variety, I use Mild Smoked Sausage)
8 ounces angel hair pasta, cooked and drained
1 (8 ounce) package cream cheese
4 ounces sliced swiss cheese (or less)
1 cup grated cheddar cheese (I use between 1/2-3/4 cup)
1 cup grated monterey jack cheese (I use between 1/2-3/4 cup)

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



Chicken Spaghetti image

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

1 whole raw chicken, cut into 8 pieces
1 pound thin spaghetti, broken into 2-inch pieces
2 1/2 cups shredded sharp Cheddar
1/4 cup finely diced green bell pepper
1/4 cup finely diced red bell pepper
1 teaspoon seasoned salt
1/8 to 1/4 teaspoon cayenne pepper
Two 10 3/4-ounce cans cream of mushroom soup
1 medium onion, finely diced
Salt and freshly ground black pepper

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).

BAKED SPAGHETTI SQUASH AND CHICKEN



Baked Spaghetti Squash and Chicken image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 10

3 1/2 pound spaghetti squash
2 tablespoons butter
2 tablespoons flour
Minced clove of garlic
1 cup chicken broth
12 ounces skinless boneless chicken breasts, cut into 1/2-inch cubes
1/2 cup milk or heavy cream
1/2 cup freshly grated Parmesan cheese
1/2 cup (packed) fresh parsley or basil leaves
Salt and freshly ground black pepper

Steps:

  • Preheat the oven to 375 degrees. With a sharp knife, prick the squash in 2 to 3 places and set it on a baking pan. Bake for 30 minutes. Remove it from the oven, cut it in half lengthwise and scoop out the seeds. Return the squash halves, cut side down, to the baking sheet and bake for another 30 minutes or until tender.
  • While the squash is cooking, heat the butter in a medium sized saucepan. Add the flour and cook for 1 minute, stirring continuously. Add the garlic, broth and bring the mixture to a boil, whisking all the while. Add the chicken and simmer, uncovered, for 3 to 5 minutes or until chicken is cooked through. Remove from the heat and stir in the milk or heavy cream. Season with 1 teaspoon of salt and pepper to taste; set aside and reheat over low heat when you remove the squash from the oven.
  • Remove the squash from the oven. With a fork rake the squash until it separates fully into strands and only the shell remains. Transfer the strands to pasta bowls. Remove the chicken sauce from the heat, stir in the cheese and parsley or basil and adjust the seasoning. Serve the sauce over the strands of squash.

BAKED SPAGHETTI WITH CHICKEN AND SPINACH



Baked Spaghetti With Chicken and Spinach image

One of our favourite ways to serve spaghetti, leaves a nice tingle. Serve with a fresh green salad and crusty rolls.

Provided by Derf2440

Categories     One Dish Meal

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

4 ounces spaghetti
2 boneless skinless chicken breast halves, cut in bite size pieces
1 tablespoon olive oil
3 garlic cloves, smashed
1/2 cup red onion, chopped
2 cups packed fresh spinach
1 (14 ounce) can stewed tomatoes (Italian style)
1/2 teaspoon dried basil
1/2 teaspoon dried tarragon
1 dash salt
1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh parsley
2 garlic cloves
1/2 cup grated parmesan cheese
1/4 cup parmesan cheese
1/2 cup sharp cheddar cheese

Steps:

  • Cook spaghetti, al dente, drain and set aside.
  • Heat oil in large saucepan.
  • Add garlic and onion, cook until soft, but not browned.
  • Add chicken, brown on all sides, turning often, until no longer pink.
  • Sauce: In a blender or food processor, add stewed tomatoes, basil, tarragon, salt, chili flakes, parsley, garlic and cheese.
  • Pulse until just chunky, not smooth.
  • Add sauce to chicken mixture.
  • Stir and simmer for 15 minutes.
  • Line an oven proof casserole with the spinach.
  • Lay the spaghetti over the spinach.
  • Pour the chicken/sauce mixture over the spaghetti.
  • Bring a spoon up through the layers to mix lightly and turn the spinach throughout.
  • Sprinkle cheeses on top and add another dash of chili flakes if desired.
  • Bake at 400°F for 20 to 30 minutes.

CHICKEN SPAGHETTI BAKE



Chicken Spaghetti Bake image

This casserole is always a hit at church and anywhere else I serve it. For variety, I sometimes substitute different cheeses, spiral pasta or cooked turkey for the chicken.-Renee Quintero, Mission, Texas

Provided by Taste of Home

Categories     Dinner

Time 1h45m

Yield 3 casseroles (10-12 servings each).

Number Of Ingredients 12

3 packages (two 16 ounces, one 7 ounces) thin spaghetti
1/2 cup olive oil, divided
2 large onions, chopped
2 large green peppers, chopped
3 medium zucchini, thinly sliced
6 to 8 garlic cloves, minced
3 jars (26 ounces each) spaghetti sauce
3 cans (8 ounces each) tomato sauce
1 can (7 ounces) sliced ripe olives, drained
9 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
6 cups shredded cheddar cheese

Steps:

  • Cook spaghetti according to package directions; rinse and drain. Toss with 1/4 cup oil; set aside. , Meanwhile, in a Dutch oven, saute the onions, green peppers and zucchini in remaining oil until crisp-tender. Add garlic; cook 1 minute longer. Stir in the spaghetti sauce, tomato sauce and olives; bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Stir in chicken and soup., Place 2-1/4 cups spaghetti each in three greased 13x9-in. baking dishes. Top each with 4 cups sauce and 1 cup cheese. Layer with 2-1/4 cups spaghetti and 2 cups sauce. , Cover and bake at 350° for 40-45 minutes. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 314 calories, Fat 13g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 385mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 2g fiber), Protein 19g protein.

HEARTY CHICKEN SPAGHETTI CASSEROLE



Hearty Chicken Spaghetti Casserole image

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

8 ounces uncooked spaghetti, broken into 3-inch pieces
3 cups cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup 2% milk
1 medium onion, chopped
1 cup shredded sharp cheddar cheese, divided
1 cup shredded Swiss cheese, divided
1 can (4 ounces) mushroom stems and pieces, drained
1/2 cup chopped roasted sweet red peppers
3 tablespoons mayonnaise
1-1/2 teaspoons steak seasoning
1/2 teaspoon dried basil

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.

ONE-PAN CRISPY SPAGHETTI AND CHICKEN



One-Pan Crispy Spaghetti and Chicken image

This dish has won the hearts of adults and children alike, and for good reason: It's easy to prepare, fun to eat and doesn't call upon any hard-to-source ingredients. Cooking the spaghetti in this way lends plenty of texture, allowing for crispier bits at the edges and softer bits throughout. Feel free to make this dish your own by using up any soft herbs or hard cheeses you have on hand, or sprucing it up further with the addition of spice (cumin would work great here). Serve with some lightly cooked greens for a complete meal.

Provided by Yotam Ottolenghi

Categories     dinner, casseroles, one pot, pastas, poultry, main course

Time 1h

Yield 4 servings

Number Of Ingredients 13

2 tablespoons olive oil
2 1/2 pounds/1 kilogram bone-in, skin-on chicken thighs (4 to 6 thighs), deboned
Kosher salt and black pepper
1 large yellow onion (about 8 ounces/220 grams), cut into 1/2-inch/1-centimeter dice
3 tablespoons tomato paste
3 garlic cloves, finely chopped
2 tablespoons fresh thyme leaves
2 cups/480 milliliters boiling water
8 ounces/230 grams spaghetti, broken into thirds
1/3 lightly packed cup finely grated Parmesan (about 3/4 ounce/20 grams)
3 tablespoons/20 grams fresh bread crumbs
1/2 cup/10 grams finely chopped fresh parsley
1 1/2 teaspoons freshly grated lemon zest

Steps:

  • Heat oven to 425 degrees Fahrenheit/220 degrees Celsius.
  • Add 1 tablespoon oil to a large, ovenproof lidded skillet and heat over high. Season the chicken with 3/4 teaspoon salt and 1/2 teaspoon pepper, then add to the hot oil, skin-side down. Cook for 7 minutes, without turning, to brown well.
  • Turn the heat down to medium-high, then stir in the onion and turn over the chicken. Cook for 5 minutes, until the onion has softened and is lightly browned. Add the tomato paste, garlic and 1 tablespoon thyme, and cook, stirring the paste into the onions, for 2 minutes, until fragrant and everything is nicely browned.
  • Add the boiling water, 1/2 teaspoon salt and 1/4 teaspoon pepper, then add the spaghetti, stirring to submerge and evenly distribute. Use tongs to lift the chicken pieces so they sit on top of the spaghetti, skin-side up. Bring to a simmer, cover with a lid and transfer to the oven for 30 minutes, until the liquid is absorbed.
  • While the pasta is in the oven, in a small bowl, mix together the Parmesan, bread crumbs, parsley, lemon zest and remaining 1 tablespoon thyme.
  • After the pasta has baked for 30 minutes, remove it from the oven and reset the temperature to a high broil (grill) setting. Sprinkle the Parmesan bread crumbs over the pasta and chicken, drizzle with the remaining oil and return to the center rack to broil (grill) for 3 to 4 minutes, until nicely browned and crisp. Leave to settle for about 5 minutes before serving warm, directly from the pan.

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From bakedbroiledandbasted.com


DUMP-AND-BAKE CHICKEN SPAGHETTI - THE SEASONED MOM
2018-06-01 Instructions. Preheat oven to 425 degrees F. Spray an 8-inch or 9-inch square baking dish with cooking spray. In a large bowl, whisk together chicken broth and condensed soup until smooth. Add the uncooked spaghetti, uncooked chicken, tomatoes, onion, bell pepper, garlic, and ½ cup of the cheese.
From theseasonedmom.com


BAKED SPAGHETTI WITH CHICKEN RECIPE : OPTIMAL RESOLUTION LIST
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. ... Chicken Casserole Recipes With Bisquick Turkey Pot Pie Recipe With Bisquick Topping Quick Cookie Recipes Quick Simple Cookie Recipes Quick Easy Desserts No Bake Bisquick Garlic Biscuits Recipe Easy Chef. Healthy Diet. Holiday Menu. Jimmy Dean Holiday Breakfast Apple Cider Holiday …
From recipeschoice.com


CREAMY CHICKEN SPAGHETTI - EASY CHICKEN RECIPES
2020-06-12 Preheat the oven to 375°F. Cook the spaghetti according to the package instructions until al dente and still slightly firm. Drain and set aside. In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the lour and Italian seasoning and cook for 1 minute more.
From easychickenrecipes.com


MILLION DOLLAR CHICKEN SPAGHETTI - THE SALTY MARSHMALLOW
Preheat oven to 350 degrees. Lightly oil a 9x13 inch baking dish and set aside. Cook the spaghetti according to package directions, drain and set aside. While the spaghetti is cooking, cook the bacon in a large skillet over medium high heat. Remove the bacon to drain on a paper towel lined plate and crumble when cooled.
From thesaltymarshmallow.com


EASY BAKED CHICKEN SPAGHETTI (+ VIDEO) - FAMILY FOOD ON THE TABLE
Chop up your raw chicken breasts into about 1/2-inch pieces. Heat a tablespoon of extra-virgin olive oil in a large nonstick pan over medium heat. Add the chicken and cook, stirring occasionally, until the chicken is cooked through. Reserve the chicken in a bowl, wipe out the pan and use it to make the creamy sauce.
From familyfoodonthetable.com


BAKED CHICKEN SPAGHETTI CASSEROLE - SOULFULLY MADE
2020-01-09 Prepare 9 x 13 casserole dish by spraying with cooking spray. Preheat oven to 350 degrees. In a large pot add in Rotel, cubed up Velveeta, pour in the cream of mushroom, cream of chicken and sour cream. Add in the onion powder, garlic powder, and pepper. Keep stirring the mixture until it is smooth and melted.
From soulfullymade.com


BEST CHICKEN SPAGHETTI RECIPES | FOOD NETWORK CANADA
2015-04-01 Directions. Step 1. Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
From foodnetwork.ca


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