Chicken Spaghetti Carole Curlee Special Recipes
CHICKEN SPAGHETTI CASSEROLE I
For some reason or another, this seems to be a favorite of the men in my family.
Provided by Marty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g
CHICKEN SPAGHETTI CASSEROLE
This easy, cheesy Chicken Spaghetti Casserole is classic comfort food!
Provided by Blair Lonergan
Categories Dinner
Time 1h15m
Number Of Ingredients 11
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.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 528 kcal, Carbohydrate 54 g, Protein 42 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 97 mg, Sodium 1123 mg, Fiber 3 g, Sugar 6 g
CHICKEN SPAGHETTI CASSEROLE
I love a good casserole. This Chicken Spaghetti Casserole is a classic and a family favorite. It's made with spaghetti, cream cheese, Rotel, and shredded chicken.
Provided by Jennie Duncan
Categories Main Course
Time 55m
Number Of Ingredients 13
Steps:
- Cook spaghetti according to the package directions. Drain and set aside.
- In the same large pot warm oil over medium/low heat. Sauté diced onions for 2-3 minutes then add garlic to sauté for 30 seconds. Next, add in your drained Rotel and cream cheese. Stirring constantly until your cream cheese is melted.
- To the same pot add chicken broth, half and half, cooked and shredded chicken, cumin, salt, and pepper. Mix together well and bring to a simmer.
- Add in cooked spaghetti and 1 cup of shredded cheese to your pot. Mix until well combined and then add to a casserole dish prepared with nonstick cooking spray.
- Preheat oven to 350 degrees. Top casserole with remaining 1/2 cup cheese and place in the oven. for 20-25 minutes or until cheese is melted and casserole is warm throughout.
Nutrition Facts : Calories 321 kcal, Carbohydrate 32 g, Protein 15 g, Fat 14 g, SaturatedFat 7 g, Cholesterol 55 mg, Sodium 524 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHICKEN SPAGHETTI
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
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).
CHICKEN TEQUILA FETTUCCINE
Number Of Ingredients 14
Steps:
- Cook pasta al dente according to package. Cook 1/3 cup cilantro, garlic, and jalapeños in 2 tablespoons butter over medium heat for 5 minutes. Add stock, tequila, and lime juice. Bring mixture to a boil and cook till paste-like; set aside. Pour soy sauce over diced chicken; set aside for 5 minutes. Meanwhile, cook onion and peppers with remaining butter till limp. Add chicken and soy sauce, then add reserved tequila/lime paste and cream. Boil sauce till chicken is cooked through, and sauce is thick. Serve sauce over fettuccine on serving dishes. Serve with cilantro and jalapeños as garnish.
Nutrition Facts : Nutritional Facts Serves
CHICKEN SPAGHETTI "CAROLE CURLEE SPECIAL"
Number Of Ingredients 21
Steps:
- Sauté onion, celery, and carrot in margarine. Add soup and broth (or milk). Add 1 cup grated cheese to the sauce mixture and heat. Also, add chili powder, salt, pepper, garlic salt, pimentos, and mushrooms. Add the boned chicken. Taste for seasoning; can add chicken bouillon cubes for more flavor. Toss the sauce with cooked spaghetti. Put a ladle of extra sauce on top for eye appeal, and toss 3/4 cup grated cheese on top. Either refrigerate until later, or cook at 325° for 25 minutes or until bubbly and hot. You can add a little more liquid if you want thinner sauce. This is super! Broth: Boil chicken in salted water to cover with onion and celery till tender. Cool to handle; bone chicken, reserving broth.
Nutrition Facts : Nutritional Facts Serves
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