Chickenspaghettinovelveetaorcreamsoups Recipes

CHICKEN SPAGHETTI--NO VELVEETA OR CREAM SOUPS

Chicken Spaghetti--No Velveeta or Cream Soups image

I was looking for a Chicken Spaghetti recipe that did not have velveeta or cream soups. When I couldn't find one after 30 min of searching, I decided to make my own. Here it is. The cheese sauce still makes it very creamy like the one you are used to. When my kids ate it, they all said it was yummy and went back for seconds and thirds.

Provided by Bobbin

Categories One Dish Meal

Time 1h

Yield 1 casserole, 10 serving(s)

Number Of Ingredients 19

Ingredients

1 (13 ounce) can chicken breasts, chopped (or 1-2 diced chicken breasts)
1 medium onion, chopped
3 garlic cloves, minced
1/2 red bell pepper, chopped
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon thyme
1/2 teaspoon oregano
1 tablespoon olive oil
1 (28 ounce) can diced tomatoes
1 (4 ounce) canned diced green chiles (mild)
1 (13 1/4 ounce) package whole wheat spaghetti
1 (12 ounce) can evaporated milk
3/4 cup milk, divided
1/4 teaspoon ground mustard
1/8 teaspoon garlic powder
1/2 teaspoon salt
2 teaspoons cornstarch
8 ounces cheddar cheese, grated

Steps:

Preheat oven to 350 degrees.
Heat oil in a skillet. Add chicken, onion, garlic, and bell pepper. Sautee for about 5 minutes or until veggies are tender.
Add tomatoes, chiles, salt, pepper, thyme, and oregano. Let simmer while you do other steps.
Boil spaghetti until al dente (about 6 minutes).
While spaghetti is cooking, in a medium saucepan cook evaporated milk, 1/2 c of the milk, ground mustard, garlic powder and 1/2 teaspoon salt. Bring to a boil and reduce to a simmer. Stir regularly as it will stick to bottom of pan.
Whisk the cornstarch and the remaining 1/4 c of milk together. Then, whisk it into the simmering mixture. Continue to simmer, whisking constantly, until the sauce has thickened and is smooth, about 2 minutes.
Off the heat, gradually whisk in the grated cheese until melted and smooth.
Spray a 9x13 casserole dish with nonstick spray. Mix the drained spaghetti, chicken/tomato mixture, and cheese sauce. You could probably eat it at this point, but I chose to cook mine in the oven for 20 minutes.

VELVEETA® CHICKEN SPAGHETTI CASSEROLE

Velveeta® Chicken Spaghetti Casserole image

Delicious chicken and spaghetti casserole with Velveeta®.

Provided by Richard

Categories Main Dish Recipes Pasta Spaghetti Recipes Chicken

Time 1h35m

Yield 12

Number Of Ingredients 11

Ingredients

4 cups chopped cooked chicken
2 (10.5 ounce) cans condensed cream of mushroom soup
2 ½ cups chicken broth
1 medium green bell pepper, chopped
2 ribs celery, chopped
2 tablespoons dried parsley flakes
½ teaspoon salt
½ teaspoon ground black pepper
1 (1 pound) package processed cheese food (such as Velveeta®), cubed
1 (12 ounce) package spaghetti
1 (6 ounce) can sliced black olives, drained

Steps:

Combine chicken, condensed soup, chicken broth, bell pepper, celery, parsley, salt, and pepper in a Dutch oven over medium-high heat; bring to a boil. Reduce heat, cover, and simmer for 15 to 20 minutes.
Meanwhile, bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Preheat the oven to 325 degrees F (165 degrees C).
Add Velveeta® to the Dutch oven and stir until melted. Add drained spaghetti and olives. Transfer to a 9x13-inch baking dish.
Bake, covered, in the preheated oven for 40 minutes. Uncover and bake until bubbly, about 10 minutes longer.

Nutrition Facts : Calories 383 calories, Carbohydrate 29.6 g, Cholesterol 66.5 mg, Fat 18 g, Fiber 1.8 g, Protein 24.8 g, SaturatedFat 7.6 g, Sodium 1302.8 mg, Sugar 5 g

CHICKEN SPAGHETTI TOSS

Chicken Spaghetti Toss image

This recipe is a tempting entree is a family favorite which can easily be increased for larger get-togethers.-Cindy Dorband, Monument, Colorado

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10

Ingredients

5 green onions, chopped
2 tablespoons butter
2 garlic cloves, minced
2 tablespoons olive oil
1-1/2 pounds boneless skinless chicken breasts, cubed
3 tablespoons lemon juice
3 tablespoons minced fresh parsley
1 teaspoon seasoned salt
1/2 teaspoon lemon-pepper seasoning
1 package (7 ounces) angel hair pasta

Steps:

In a large skillet, saute onions in butter and oil until tender. Add garlic; cook 1 minute longer. Stir in the chicken, lemon juice, parsley, seasoned salt and lemon-pepper. Saute for 15-20 minutes or until chicken is no longer pink. , Meanwhile, cook spaghetti according to package directions; drain. Add to chicken mixture; toss to coat.

Nutrition Facts : Calories 489 calories, Fat 17g fat (6g saturated fat), Cholesterol 109mg cholesterol, Sodium 586mg sodium, Carbohydrate 40g carbohydrate (3g sugars, Fiber 2g fiber), Protein 41g protein.

ONE-POT TACO SPAGHETTI

One-Pot Taco Spaghetti image

This one-pan taco spaghetti is full of flavor and great for a busy weeknight!

Provided by Karla Harmer

Categories Spaghetti

Time 45m

Yield 5

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
1 medium onion, diced
4 tablespoons dry taco seasoning mix
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon paprika
1 (10 ounce) can diced tomatoes with green chile peppers (such as RO*TEL®)
1 pound 80% lean ground beef
1 (16 ounce) package dry spaghetti
1 (32 ounce) container chicken broth
1 cup water
1 (10.5 ounce) can cream of chicken soup
1 cup shredded Cheddar cheese
¼ (8 ounce) package processed cheese food (such as Velveeta®), thinly sliced

Steps:

Heat olive oil in a pot over medium heat; stir in diced onion, taco seasoning, garlic powder, and paprika. Sauté, stirring occasionally, for 2 minutes.
Pour in diced tomatoes with green chilies and sauté for 3 minutes, stirring occasionally.
Add ground beef. Break apart into small pieces and cook until meat is a little more than halfway cooked through, about 5 minutes.
Break spaghetti noodles in half and add to the pot. Add chicken broth and water. Bring to a boil. Cover pot with a lid.
Cook pasta until tender, yet firm to the bite, 7 to 12 minutes. Mix in cream of chicken soup. Cook for 5 minutes, then reduce heat to low. Add shredded Cheddar cheese; mix in.
Add one slice of Velveeta® per person, or 4 around the outside and 1 in the middle.
Turn off the heat and cover the pot until cheese starts to melt. Serve.

Nutrition Facts : Calories 856.8 calories, Carbohydrate 83.1 g, Cholesterol 115.3 mg, Fat 38.8 g, Fiber 4 g, Protein 39.8 g, SaturatedFat 16.6 g, Sodium 2381.7 mg

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