Lower Carb Chicken Spaghetti No Can Cream No Velveeta 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.

LOWER CARB CHICKEN SPAGHETTI NO CAN CREAM NO VELVEETA

Lower Carb Chicken Spaghetti No Can Cream No Velveeta image

This recipe uses less pasta, as well as a lower carb version of noodles. Heavy cream and shredded cheese replace canned creams and processed Velveeta.

Provided by hannahsmommma

Categories Egg Free

Time 40m

Yield 8 serving(s)

Number Of Ingredients 11

Ingredients

5 ounces half the bag of carba-nada pasta
1/2-1 lb mushroom
2 tablespoons butter
1 -2 garlic clove
1 rotisserie chicken
1/2 tablespoon chili powder
2 cups cheddar cheese, divided
1 cup heavy cream
1/2 cup milk
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

Preheat oven to 350 degrees.
Grease large casserole dish.
Debone rotisserie chicken, shred the chicken, and set aside.
Mince or dice mushrooms. Sauté in butter with garlic cloves until soft. Drain. Set aside.
Cook pasta according to package directions and drain.
Mix together chicken, pasta, mushroom/garlic, chili powder, cream, milk , salt, and pepper, and 1 cup of the cheese.
Pour into baking dish.
Sprinkle rest of cheese over the top.
Bake for 25 minutes, uncovered.

Nutrition Facts : Calories 448.3, Fat 32.8, SaturatedFat 17.5, Cholesterol 122.7, Sodium 415.4, Carbohydrate 16.6, Fiber 1.1, Sugar 1.3, Protein 22

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

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