BAKED CHICKEN SPAGHETTI
Creamy, cheesy spaghetti baked with chicken. Comfort food to please everyone! Substitute diced zucchini, asparagus, and red and green peppers as you see fit.
Provided by SUNKIST2
Categories Meat and Poultry Recipes Chicken
Time 1h10m
Yield 8
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain.
- Melt 6 tablespoons butter in a skillet over medium-high heat. Cook and stir mushrooms, onion, and celery in melted butter until just tender, 5 to 6 minutes; transfer to a large bowl.
- Stir diced tomatoes, cream of mushroom soup, chicken broth, chopped green chiles, sour cream, seasoned salt, cayenne pepper, salt, and black pepper into the mushroom mixture. Add chicken and Cheddar cheese; stir. Gently toss the pasta with the mixture to coat the pasta completely; transfer to the prepared baking dish.
- Mix bread crumbs and melted butter in a small bowl; sprinkle evenly over the pasta mixture.
- Bake in preheated oven until hot and bubbly, 30 to 40 minutes.
Nutrition Facts : Calories 711 calories, Carbohydrate 60.8 g, Cholesterol 114.9 mg, Fat 37.5 g, Fiber 3.2 g, Protein 34.1 g, SaturatedFat 18.6 g, Sodium 1341.4 mg, Sugar 6 g
NO MEAT BAKED SPAGHETTI
My Sil gave me this recipe years ago and it's always a hit. Sometimes I add more spices and more cheese than the recipe calls for.. Served with a salad, garlic toast you can't go wrong.. Also You can use cheddar or colby cheese whatever your preference is.
Provided by faith58
Categories One Dish Meal
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Saute chopped green pepper, onion in margarine or butter until soft.
- Cook spaghetti and drain.
- Grease a casserole dish well and put drained spaghetti, onion, green pepper, garlic powder, tomato soup, tomato sauce and grated cheese in casserole.
- Bake uncovered at 350 for one hour.
Nutrition Facts : Calories 374.5, Fat 10.6, SaturatedFat 6.3, Cholesterol 29.8, Sodium 670.5, Carbohydrate 54.1, Fiber 3.5, Sugar 7.5, Protein 16.1
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 SPAGHETTI
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
- Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse, and transfer the spaghetti to the baking dish.
- Meanwhile, turn on the broiler and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapenos on the prepared baking sheet, skin side up, along with the whole garlic cloves and onion. Broil, for 5 to 7 minutes, until the tomatoes, jalapenos, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice the tomatoes, jalapenos, garlic, and onion.
- Turn the oven temperature down to 350 degrees F.
- To make the sauce for the spaghetti, in a saucepan, melt the butter over medium-low heat. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
- Once the sauce thickens, immediately turn off the heat and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and black pepper to taste. Pour the sauce into the cooked spaghetti and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
- Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.
EASY CHICKEN SPAGHETTI
This recipe is awesome because of its simplicity and great flavor! PS - It can also be an OAMC recipe, just freeze it in a couple of large ziploc bags after you mix it all together, thaw overnight, and follow the baking instructions listed.
Provided by piranhabriana
Categories One Dish Meal
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 275.
- Cook noodles, boil chicken, and cut it up.
- Mix soups, cheese, Rotel, onion, and olives or mushrooms if desired in a large bowl.
- Add hot noodles (drained).
- Stir thoroughly.
- Bake in a large casserole dish for 10-15 minutes, until the cheese melts evenly.
- This recipe makes a lot so you may want to cut it in half unless you want to eat it for a couple of days!
CHICKEN SPAGHETTI BAKE
A cheesy baked blend of chicken and spaghetti.
Provided by melissa
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain and transfer pasta to a large bowl.
- Mix chicken, cream of mushroom soup, and cream of chicken soup into spaghetti. Transfer mixture to a 9x13-inch baking dish and top with Cheddar cheese.
- Bake in preheated oven until cheese is melted and sauce is bubbly, about 30 minutes.
Nutrition Facts : Calories 718.7 calories, Carbohydrate 47.8 g, Cholesterol 143.8 mg, Fat 34.4 g, Fiber 1.8 g, Protein 51.5 g, SaturatedFat 16.1 g, Sodium 1510 mg, Sugar 2.6 g
EASY CHEDDAR CHICKEN SPAGHETTI
Having been a miltary wife, I had the pleasure of making lots of wonderful friends. This dish was a favorite of my friend, Tammy (whom I met in Alaska). It is simple yet delicious!
Provided by Miss V
Categories Chicken Breast
Time 45m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients except cheese.
- Pour into a large casserole dish and top with grated cheese.
- Bake in 350 degree oven until cheese is melted.
Nutrition Facts : Calories 464.3, Fat 12, SaturatedFat 3, Cholesterol 30.9, Sodium 916.3, Carbohydrate 64.4, Fiber 2.6, Sugar 4, Protein 23.3
CHICKEN SPAGHETTI
"My family loves this meal of tender chicken and noodles tossed with zippy tomatoes and a creamy cheese sauce," relates Regina Clack from Booneville, Arkansas. "I like it because it doesn't heat up the kitchen on hot days."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4-6 servings.
Number Of Ingredients 4
Steps:
- Cook the spaghetti according to package directions. Meanwhile, in a large saucepan, combine cheese and tomatoes; cook and stir until cheese is melted. Add chicken; heat through. Drain spaghetti; toss with cheese sauce.
Nutrition Facts : Calories 555 calories, Fat 26g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 1171mg sodium, Carbohydrate 32g carbohydrate (7g sugars, Fiber 1g fiber), Protein 46g protein.
BAKED CHEESY CHICKEN SPAGHETTI
This is always a favorite, its very cheesy and easy to make. My mom made it for us on special occasions and I'm not sure where it came from. Its very tasty, make sure you have a few people to share it with! Enjoy!
Provided by Missy Baker
Categories One Dish Meal
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat Oven to 350 Degrees.
- Boil Spaghetti in pan until its flexable.
- Melt Velveeta cheese, cream of chicken, cream of mushroom, and broth in medium size sauce pan.
- Place boiled and drained spaghetti in a 13x9 baking dish, pour cheese/soup mixture on top.
- Bake for 45 minutes, remove and sprinkle on Parmesan cheese, bake another 10-15 minutes until slightly browns on edges.
- Let cool for about 5-10 minutes & serve.
Nutrition Facts : Calories 914.6, Fat 33.4, SaturatedFat 16.7, Cholesterol 187.4, Sodium 2559.8, Carbohydrate 75.2, Fiber 2.6, Sugar 10.2, Protein 74.2
BAKED SPAGHETTI CASSEROLE RECIPE
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain grease.
- Stir in the spaghetti sauce and seasoned salt; set aside.
- In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain spaghetti; add to egg mixture and toss to coat.
- Place half of the spaghetti mixture in a greased 9 x 13 inch baking dish. Top with half of the cottage cheese, meat sauce and mozzarella cheese. Repeat layers.
- Cover and bake at 350 degrees F for 40 minutes. Uncover; bake 20-25 minutes longer or until cheese is melted.
Nutrition Facts : Calories 272 kcal, Carbohydrate 3 g, Protein 21 g, Fat 19 g, SaturatedFat 9 g, Cholesterol 93 mg, Sodium 544 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
EASY BAKED SPAGHETTI
This is not something that you see everyday, but you'll wish you did! It's so easy to make and perfect for pot luck dinners. I listed this with the cheese that I like, but you can substitute whatever you like. Also, feel free to add veggies to the sauce. Enjoy!
Provided by Sorrie_Lue
Categories Spaghetti
Time 35m
Yield 8-10 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees.
- Cook spaghetti in a large pot with plenty of water, until ALMOST done and drain.
- Coat the bottom of a 9 X 13 pan (or two 8 inch pans.) with pasta sauce.
- Layer the spaghetti, remaining sauce, and the shredded cheese in the pan.
- Bake for 10 minutes or until cheese is melted and lightly browned.
- Sprinkle with parmesan.
- Allow to cool slightly before serving.
Nutrition Facts : Calories 478.3, Fat 18.9, SaturatedFat 10.6, Cholesterol 53.3, Sodium 654, Carbohydrate 52.4, Fiber 3.5, Sugar 7.7, Protein 23.4
QUICK AND EASY CHICKEN SPAGHETTI
A quick and easy recipe that has a wonderful southern snap and yet is smooth and hearty! A great way to use last night's leftover chicken!
Provided by Beamish
Categories Main Dish Recipes Pasta Chicken
Time 25m
Yield 6
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and return to pot.
- To the pasta add the diced tomatoes with green chile peppers, cream of chicken soup, processed cheese, chopped chicken, mushrooms, salt and pepper. Cook and stir over low heat until cheese is melted and mixture is heated through.
Nutrition Facts : Calories 376.3 calories, Carbohydrate 38.5 g, Cholesterol 60.9 mg, Fat 13.2 g, Fiber 3 g, Protein 25.8 g, SaturatedFat 5.5 g, Sodium 1110.9 mg, Sugar 3.7 g
EASY MEXICAN CHICKEN SPAGHETTI
This dish is an easy meal that my Mom used to make when we were little. It is so easy and it is delicious!
Provided by KLSTEVE
Categories World Cuisine Recipes Latin American Mexican
Time 45m
Yield 4
Number Of Ingredients 8
Steps:
- 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 oven to 350 degrees F (175 degrees C).
- Heat olive oil in an oven-proof skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add onion; cook and stir until onion begins to soften, about 2 minutes. Add chicken; cook and stir until chicken is no longer pink in the center, about 5 minutes.
- Mix cream of mushroom soup and diced tomatoes with green chile peppers into chicken mixture. Mix spaghetti into chicken mixture and top with Colby-Monterey Jack cheese.
- Place the skillet in the preheated oven and bake until cheese is melted and slightly brown, 15 to 20 minutes.
Nutrition Facts : Calories 724.7 calories, Carbohydrate 95.1 g, Cholesterol 64.8 mg, Fat 20.5 g, Fiber 4.7 g, Protein 38.3 g, SaturatedFat 6.7 g, Sodium 953.2 mg, Sugar 4.9 g
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