Creamyturkeyorchickenspaghettibake Recipes

CREAMY CHICKEN SPAGHETTI

Steps:

• Bring a large pot of water to a boil. Add chicken, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cover, reduce heat to a gentle boil, and cook until chicken is no longer pink in the center and the juices run clear, 10 to 12 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken and set aside until cool enough to handle, then chop into bite-sized pieces. Leave broth in the pot.
• Bring broth back to a boil. Cook spaghetti in the boiling broth, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain spaghetti; do not rinse. Discard broth.
• Melt butter in the same pot. Add onion and bell pepper; saute until softened, 5 to 7 minutes. Add diced tomatoes and chiles, condensed chicken soup, condensed mushroom soup, chicken, and spaghetti, one ingredient at a time, gently mixing after each addition.
• Add Cheddar cheese and stir together, mixing well. Season with salt and pepper to taste. Heat until cheese is thoroughly melted, stirring occasionally to keep from scorching.

CREAMY CHICKEN SPAGHETTI RECIPE

Steps:

• Preheat the oven to 375°F.
• Cook the spaghetti according to the package instructions until al dente and still slightly firm. Drain and set aside.
• In a large skillet over medium high heat, cook the garlic and bell pepper in the butter until tender. Stir in the flour and Italian seasoning and cook for 1 minute more.
• Stir in the heavy whipping cream, broth and milk. Bring the pan to a boil, reduce the head and simmer until it begins to thicken.
• Remove the pan from the heat and stir in ½ cup of mozzarella until combined. Season with salt and pepper.
• Stir the spaghetti, chicken, and diced tomatoes into the pan. Spread the mixture into a lightly greased 9 x 13" baking dish.
• Top with the remaining mozzarella and bake for 15 - 20 minutes, until the edges are lightly browned and the cheese is bubbly.

CREAMY TURKEY (OR CHICKEN) SPAGHETTI BAKE

Steps:

• In a large heavy saucepan cook the fresh mushrooms in butter over medium heat, stirring until they release their liquid (make certain that all of the water from the cooked mushrooms has evaportated completely before continuing with the recipe).
• Add in the onions, garlic, celery and dryed chili flakes; saute for about 5-6 minutes.
• Add in the flour and cook for about 3 minutes over low heat.
• Slowly add in the half and half cream, Dijon mustard, chicken broth and wine; bring the mixture to a boil, stirring, then simmer for about 20 minutes (long enough for the alcohol in the wine to cook off a bit).
• Add in 1/2 cup Parmesan cheese; mix to combine and simmer 1 minute; set the sauce aside.
• Cook the spaghetti in a large pot of boiling salted water until JUST firm-tender; drain VERY well, the transfer to a large bowl.
• Set oven to 350 degrees.
• Butter a 3-quart casserole dish (or larger).
• Pour the cooked sauce over the spaghetti and then add in the peas and cooked turkey or chicken; toss well to combine.
• Transfer the mixture to prepared casserole dish.
• Sprinkle with the shredded cheese.
• In a small bowl mix together the breadcrumbs with 1/4 cup Parmesan cheese, then sprinkle over the shredded cheese.
• Drizzle the melted butter over the crumbs.
• Bake for about 30 minutes or until the top is golden brown and the casserole is bubbling.

CHICKEN SPAGHETTI (WITH CHEESY CREAM SAUCE)

Steps:

• Stew the hen.
• Debone and tear/cut into small pieces.
• Cook the, onions, green peppers and spahetti (according to package directions), in the water used to boil the chicken.
• Drain water, mix in the chunked chicken, add mushrooms if desired.
• Cream Sauce Melt butter over low heat.
• Mix in flour and salt.
• Add milk, cook, stirring constantly till mixture thickens and bubbles.
• Add cheeses, stirring till melted and blended.
• Combine all ingredients.
• Put in casserole dish (es) and bake at 350 for 30 minutes.

CREAMY CHICKEN NOODLE BAKE

Steps:

• Cook noodles according to package directions. , Meanwhile, preheat oven to 350°. In a Dutch oven, melt 6 tablespoons butter. Stir in flour, salt and pepper until smooth. Gradually add milk. Bring to a boil; cook and stir 1-2 minutes or until thickened. Remove from heat. Stir in chicken, gravy and pimientos., Drain noodles; toss with remaining butter. Stir into chicken mixture. Transfer to a greased 13x9-in. baking dish. , Cover and bake 30-35 minutes or until bubbly. Combine cheese, bread crumbs and melted butter. Sprinkle around edges of casserole. Bake, uncovered, 10 minutes longer or until golden brown. Let stand 10 minutes before serving.

CREAMY CHICKEN PICCATA RECIPE BY TASTY

Steps:

• Butterfly each chicken breast. Lay a piece of parchment paper on top and pound to about ¼ inch (6 mm) thick. Season generously on both sides with salt and pepper.
• Cut each breast in half lengthwise so you have 4 pieces of chicken.
• Add the flour to a wide, shallow dish. Dredge each piece of chicken in flour, shaking off the excess.
• Heat the olive oil in a large skillet over medium heat. Fry the chicken until golden brown, about 3-4 minutes per side. Remove the chicken from the pan and set aside.
• Pour the white wine into the pan and cook until reduced by half, about 1 minute.
• Add the butter, garlic, and capers and cook until fragrant, about 2 minutes.
• Stir in the lemon juice and chicken stock and cook for 5 minutes, until the sauce has slightly thickened.
• Stir in the cream, then return the chicken to the pan.
• Sprinkle with the parsley and turn the chicken to coat in the sauce. Simmer for 2 minutes, until the sauce thickens slightly, then remove from the heat.
• Serve the chicken and sauce over angel hair pasta.
• Enjoy!