Another Chicken Spaghetti Recipes

ULTIMATE CHICKEN SPAGHETTI

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.

CHICKEN SPAGHETTI

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.

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).

EASY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Break noodles into 2-3" pieces and cook according to package directions. Place cooked noodles into a large bowl.
• Add chicken and toss together. Add cream of chicken soup, onions, green peppers, tomatoes, 2 cups of cheese, seasoned salt, and cayenne pepper and mix.
• Now slowly add chicken broth and continue stirring.
• Dump your spaghetti mix into a 9x13" glass pan lightly sprayed with non-stick cooking spray. Top with remaining 1 cup of cheese.
• Bake at 350 degrees for 30-35 minutes or until cheese begins to bubble.

CHICKEN SPAGHETTI III

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.
• Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
• Add spaghetti and mix well, then stir in chicken. Heat through and serve.

CHEESY CHICKEN SPAGHETTI

Steps:

• In a soup kettle or Dutch oven, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes. Stir in cheese until melted. Add the spaghetti and olives if desired. , Transfer to two greased 11x7-in. baking dishes. Cover and freeze one casserole for up to 3 months. Cover and bake the second casserole at 325° for 40 minutes. Uncover and bake 10 minutes longer. , To use the frozen casserole: Thaw in the refrigerator for 24 hours. Bake as directed.

CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350 degrees.
• In a large saucepan, cook chicken in boiling water until done.
• Drain, saving water.
• Chop chicken into small pieces.
• Add spaghetti to chicken water and cook until done, following directions on package.
• In another pan, melt butter and sauté celery and onion.
• Stir in pimento.
• Add chicken, soup, milk, Velveeta, salt and pepper.
• Drain spaghetti and add to chicken mixture.
• Pour into a greased 9-by-13 inch baking dish.
• Sprinkle Cheddar on top.
• Bake for 20 minutes.

ANOTHER CHICKEN SPAGHETTI

Steps:

• Cook chicken and cool. Shred chicken. I used chicken already cooked from the store and use only white meat.
• Dice Onion and bell pepper. Drain and wash olives.
• Cut Velveeta into small pieces. I cut them into 1/2 oz cubes so they would melt easily.
• Cook the pasta while you assemble and heat the sauce.
• In a Dutch oven, add the canola oil. Heat it and add the minced garlic, onion and bell pepper. Saute until garlic becomes golden and onions are translucent.
• Add the olives and the can of Rotel tomatoes. Heat until it is boiling.
• Add the Cream of Mushroom soup and the milk. Heat back to boiling.
• Add the Velveeta and cook until it is melted.
• Add the Cream cheese and cook until it is melted.
• Add the cooked, drained pasta (reserve a little of the pasta water to thin the sauce if you want it thinner.).
• Stir in the chicken. When well mixed, pour into a pre-greased 13" x 9" casserole. Cover with foil. Bake in a 364 degree oven 30 minutes.
• After 30 minutes of baking, take off the foil and continue baking another 10-15 minutes. Top with parmesan cheese if desired.