SPICY CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h15m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Line a 9-by-13-inch baking dish with 2 pieces of foil.
- Put the chicken in a large pan, season with salt and pepper and cover with water. Bring to a boil, lower to a simmer and simmer until the chicken is cooked through, about 45 minutes. Remove the chicken and let cool, then shred the meat, discarding the skin and bones. Save the broth for cooking the spaghetti.
- Remove the sausage from the casings and put into a large skillet with the olive oil. Cook over medium heat, breaking up the sausage meat into small pieces, until it is no longer pink, 5 to 6 minutes. Remove and drain on paper towels. Add the mushrooms to the skillet. When they give up their liquid, add the green peppers and sundried tomatoes, then cook until just beginning to soften, 5 to 7 minutes. Remove and set aside on top of the sausage. Reserve the oil in the skillet.
- Bring the reserved chicken broth back to a boil. Cook the spaghetti in the broth until al dente according to the package instructions, then drain, reserving the broth.
- If there is less than 2 tablespoons oil/fat in the skillet, add some olive oil to make 2 tablespoons. Whisk in the flour and cook for 1 minute over medium heat. Whisk in 1 1/2 cups of the reserved chicken broth. When it starts to thicken, after about 5 minutes, add the half-and-half. If it is too thick, thin with some more broth. Turn off the heat and add the basil and 1/2 cup of the Parmesan; season with salt and pepper to taste. Stir in the chicken, sausage and vegetables. Stir in the spaghetti.
- Pour the mixture into the prepared baking dish, sprinkle the remaining 1/4 cup Parmesan on top and cover with aluminum foil. Cook the casserole immediately, or let cool completely, then freeze.
- If cooking right away, preheat the oven to 375 degrees F. Cook for 25 minutes, then uncover the baking dish and cook until heated through, an additional 20 minutes.
- To cook from frozen: Preheat the oven to 325 degrees F.
- Cook the frozen casserole for 2 hours, then raise the temperature to 375 degrees F, uncover and cook until heated through, 15 minutes more.
- Serve with salad and French bread.
AUNT LIZ'S CHICKEN SPAGHETTI CASSEROLE
Make and share this Aunt Liz's Chicken Spaghetti Casserole recipe from Food.com.
Provided by CFRP3473
Categories One Dish Meal
Time 55m
Yield 2 casseroles, 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°.
- Combine first 5 ingredients in a large bowl. Combine broth, salt, pepper, and soup in a medium bowl, stirring with a whisk. Add soup mixture to chicken mixture; toss.
- Divide mixture evenly between 2 (8-inch) square or 2 (2-quart) baking dishes coated with cooking spray. Sprinkle 1/2 cup cheese over each casserole. Cover with foil coated with cooking spray.
- Bake at 350° for 35 minutes. Uncover and bake an additional 10 minutes.
- **Bake a frozen casserole, covered, for 55 minutes at 350°; uncover and bake an additional 10 minutes or until hot and bubbly.
Nutrition Facts : Calories 141.7, Fat 9.4, SaturatedFat 4.1, Cholesterol 14.8, Sodium 831.4, Carbohydrate 9, Fiber 0.9, Sugar 3.1, Protein 5.8
AUNT GLADYS'S GOULASH
Make and share this Aunt Gladys's Goulash recipe from Food.com.
Provided by Jennifer
Categories One Dish Meal
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Put large pot of water on high to boil.
- While water is heating up, in a large skillet cook ground beef on medium high until browned. Add salt and pepper to taste while cooking. Drain if needed, dependent on fat content.
- When water is boiling add egg noodles to cook according to package.
- While noodles are boiling, add the two cans of soup, drained ca of corn, drained pimentos, and sour cream to the ground beef, stirring to prevent burning and decrease heat to medium low.
- Drain egg noodles and add to the ground beef mixture.
- Add salt and pepper to taste, and enjoy!
Nutrition Facts : Calories 557.5, Fat 26.9, SaturatedFat 11.6, Cholesterol 120.4, Sodium 557.4, Carbohydrate 57.9, Fiber 3.7, Sugar 6, Protein 22.7
AUNT GLADYS' CHICKEN SPAGHETTI
This has been a staple at church "eatin' meetin's" since I was a little girl. My Aunt Gladys has supplied more of this chicken spaghetti for fund raisers than any other dish I remember. If we counted the pounds of chicken and spaghetti, they would fill a semi trailer.....guess that goes to show this is some good stuff....people still ask her to make it and she's 90+ (no, Aunt Gladys, I didn't tell them) years old!
Provided by Sherrybeth
Categories One Dish Meal
Time 1h20m
Yield 10-12 serving(s)
Number Of Ingredients 9
Steps:
- Boil hen in seasoned salt and poultry seasoning. Allow to cool and remove from bone.
- Cook the spaghetti in the chicken broth leftoever from boiling the hen.
- Saute the onion, celery and bell pepper in the stick of butter until tender.
- Add the tomato sauce and then the soup to the onion mixture.
- In a large casserole dish, layer the chicken, then the spaghetti over the chicken.
- Pour the entire sauce mixture over the spaghetti.
- Sprinkle with cheese and bake for 20 minutes at 350 degrees.
Nutrition Facts : Calories 459.9, Fat 24, SaturatedFat 12.5, Cholesterol 82.1, Sodium 669.2, Carbohydrate 42.3, Fiber 2.8, Sugar 4.5, Protein 18.9
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