Chicken And Spaghetti Noodle Casserole Recipes

EASY CHICKEN NOODLE CASSEROLE

Steps:

• Cook spaghetti in a large pot of salted boiling water until it is al dente (about 8 to 10 minutes). Drain and set aside.
• Preheat oven to 350 degrees F (175 degrees C).
• In a 9x13 inch baking dish combine the shredded chicken, cooked spaghetti, soups, water, salt and pepper. Mix all together. Sprinkle cheese on top of mixture and bake in preheated oven for 20 to 25 minutes or until cheese is melted and turning slightly brown. Let cool 10 minutes and serve!

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Cook spaghetti in a large pot of salted boiling water according to package instructions for al dente (almost tender, but still with a little bite). Drain and return to the pot.
• Add chicken, bell pepper, celery, onion, pimentos or Rotel, condensed soup, broth, ½ cup of the cheddar cheese and all of the Velveeta. Toss to combine; season with salt and pepper to taste.
• Transfer spaghetti mixture to prepared dish. Sprinkle remaining 1 cup of cheddar cheese over top.
• Bake (uncovered) for 45 minutes, or until the casserole is hot and bubbly and the cheese is melted on top.

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

HEARTY CHICKEN SPAGHETTI CASSEROLE

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.

CHICKEN PASTA CASSEROLE

Steps:

• Cook noodles according to package directions. Meanwhile, in a large bowl, combine the Parmesan cheese, egg, garlic powder and 1 teaspoon pepper; set aside. Drain noodles and rinse in cold water; add to egg mixture. Set aside., In a large skillet, cook the chicken, onion, celery and remaining pepper in butter over medium heat for 12-15 minutes or until chicken is no longer pink. Stir in 1/2 cup cream; heat through., In a greased 13x9-in. baking dish, layer half of the noodle mixture, chicken mixture and mozzarella cheese. Repeat layers. Combine the soup, wine, parsley and remaining cream; pour over top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 40 minutes. Bake, uncovered, for 15-20 minutes longer or until bubbly and cheese is melted., Or before refrigerating, cover and freeze casserole for up to 3 months., To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions.

CHICKEN SPAGHETTI CASSEROLE II

Steps:

• Bring a large pot of salted water to a boil. Add chicken and boil for 35 to 45 minutes, or until no longer pink inside. Remove chicken from pot, reserving chicken cooking broth in pot, and let cool before deboning. Remove chicken meat from bones and shred. Set aside.
• In pot with chicken broth, combine the celery, onion, parsley and spaghetti. Bring to a boil and cook 8 to 10 minutes or until spaghetti is al dente. Drain, reserving 1 cup of broth.
• Preheat oven to 350 degrees F (175 degrees C).
• Return drained noodles, celery, onion and parsley to pot. Add reserved chicken broth, shredded chicken, cream of mushroom soup and mushroom slices. Stir together, then evenly fold and spread mixture into a 9x13 inch baking dish and sprinkle with the cheese.
• Bake at 350 degrees F (175 degrees C) for 20 minutes, or until cheese is melted and bubbly.

SPAGHETTI CHICKEN CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Put spaghetti in a large pot of salted boiling water and cook about 8 to 10 minutes, until it is al dente. Drain.
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine, 1 1/2 cups of the shredded cheese, salt and pepper. Mix all together and spread into a 9x13 inch baking dish. Bake in the preheated oven for 30 minutes. Top with the remaining 1/2 cup of cheese and bake another 15 minutes.

CHICKEN AND SPAGHETTI NOODLE CASSEROLE

Steps:

• Preheat oven to 350 degrees (farenheit).
• Cook chicken breasts until no longer pink and shred.
• Boil the spaghetti in a large pot of boiling salted water until al dente.
• In a large bowl combine the soups, sour cream and milk until well blended, adding salt and pepper to taste.
• Add the shredded chicken, cooked spaghetti and frozen vegetables, stir well to blend.
• Pour mixture into a greased 9x13 inch baking dish.
• Sprinkle cheese on top of mixture in dish.
• Bake for 20 minutes or until cheese is melted and starting to brown slightly.

CHICKEN SPAGHETTI CASSEROLE WITH BROCCOLI

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Fill a large pot with water and add garlic salt; bring to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to a large bowl.
• While the pasta is cooking, melt butter in a skillet over medium heat. Add onion and saute until lightly browned, 5 to 7 minutes. Add to the pasta.
• Add condensed soup, broccoli, Cheddar cheese, cooked chicken, milk, salt, and pepper to the pasta-onion mixture; mix to combine and transfer to a 9x13-inch baking dish.
• Bake in the preheated oven for 20 minutes. Sprinkle onions on top and bake another 5 minutes.

CHEESY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Generously butter a casserole dish; now place a few tablespoonfuls of spaghetti sauce into dish and spread evenly across base.
• In a saucepan over medium heat stir together the remaining spaghetti sauce, undrained tomatoes, red wine, Italian seasonings, and frozen baby spinach; cook until hot and bubbly.
• Add the shredded cooked chicken breast into the sauce mixture and heat through (add about 1/2 to 1 cup of water, if sauce mixture seems too thick).
• Turn off the heat; stir about half of the shredded cheddar cheese (1 cup) into the sauce mixture, stirring well to combine.
• Into the prepared casserole dish evenly spread the freshly cooked spaghetti noodles, and top with sauce mixture taking care to spread evenly over noodles to coat.
• Sprinkle evenly with Parmesan and remaining cheddar cheese.
• Bake in preheated 350F degree oven for 30 minutes, until casserole is hot and cheese is melted. Remove from oven and let cool for about 15 minutes before serving. Good served with a sprinkling of chopped fresh parsley.