Paula Deen Chicken Spaghetti Bake Recipes

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ITALIAN CHICKEN AND PASTA BAKE



Italian Chicken and Pasta Bake image

Italian Chicken and Pasta Bake is a hearty and easy one-dish meal

Provided by Paula Deen

Categories     comfort food     Family Supper     International

Time 10m

Yield 6

Number Of Ingredients 13

1/4 cup butter
1 cup onion, chopped
4 cloves garlic, minced
1/4 cup all purpose flour
1 cup milk
2 (14.5-oz) cans diced tomatoes with basil, garlic, and oregano
1 (15-oz) can tomato sauce
3 cups chicken, cooked and chopped
4 cups mozzarella cheese, shredded and divided
1 1/2 teaspoons salt
1 teaspoon ground black pepper
1/2 teaspoon sugar
1 (16-oz) package bow tie pasta, cooked according to package directions and kept warm

Steps:

  • Preheat oven to 350 °F. Spray a 13×9-inch baking dish with nonstick cooking spray.
  • In a very large skillet, melt butter over medium-high heat. Add onion and garlic; cook, stirring occasionally, for 5 to 6 minutes or until onion is tender. Add flour, and cook, stirring constantly, for 2 minutes. Stir in milk, diced tomatoes and tomato sauce; cook for 5 to 6 minutes or until slightly thickened. Stir in chicken, 3 cups cheese, salt, pepper and sugar. Stir in pasta. Spoon mixture into prepared baking dish; sprinkle with remaining 1 cup cheese.
  • Bake for 25 to 30 minutes or until hot and bubbly.

CHICKEN SPAGHETTI RECIPE PAULA DEEN



Chicken Spaghetti Recipe Paula Deen image

Provided by Amelia

Categories     Main Course

Time 40m

Number Of Ingredients 11

3 cups shredded cooked chicken
1 (16-ounce) package spaghetti, cooked
1 tablespoon butter
2/3 cup chopped onion
2 cloves garlic, minced
1 (15-ounce) jar alfredo sauce
1 (8-ounce) package processed cheese, cubed
2 (15.5-ounce) cans fire-roasted diced tomatoes, drained
1/3 cup chopped green onion
1 teaspoon dried Italian seasoning
1 1/2 cups shredded Cheddar cheese

Steps:

  • Preheat the oven to 350° and prepare the 3-quart baking dishby spraying with cooking spray.
  • Melt butter in a large skillet over medium heat. Add garlic, onion and cook for 5 minutes, keep stirring continuously. Cook until onion istender.
  • Add alfredo sauce and cheese. Stir until cheese is meltedand smooth.
  • Add tomato and all remaining ingredients including cookedchicken and spaghetti and mix them well until combined.
  • Pour the mixture to baking dish, sprinkle with cheddarcheese and bake for 20 to 30 minutes.
  • Remove from oven and let it cool for 5 minutes beforeserving.

BAKED SPAGHETTI BY PAULA DEEN



Baked Spaghetti by Paula Deen image

This recipe is one of the better Baked Spaghetti's I've tried. I think you could easily shortcut with prepared sauce and such, but you must use angel hair pasta and Jack cheese. It makes this! **edited to add: I have tried to increase pasta per reviews, but this does not work! You come out with a dry pasta! Please make just as written and rate on the recipe as written!

Provided by Barenakedchef

Categories     One Dish Meal

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 18

2 cups canned diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup diced onion
1/2 cup diced green bell pepper
2 garlic cloves, chopped
1/4 cup chopped fresh parsley leaves
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 small bay leaves
1 1/2 lbs ground beef
8 ounces uncooked angel hair pasta
1 cup grated cheddar cheese
1 cup grated monterey jack cheese
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Steps:

  • Preheat the oven to 350 degrees F.
  • In a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar, and bay leaves.
  • Bring to a boil over high heat, and then reduce the heat and let simmer, covered, for 1 hour.
  • Crumble the ground beef in a large skillet.
  • Cook over medium-high heat until fully cooked, with no pink color remaining.
  • Drain the fat from the meat, and then add the ground beef to the stockpot.
  • Simmer for 20 more minutes.
  • Cook the pasta according to the package directions.
  • Cover the bottom of a 13 by 9 by 2-inch pan with sauce.
  • Add a layer of pasta and then a little less than 1/2 of each cheese; repeat the layers, ending with the sauce.
  • Bake in the oven for 30 minutes.
  • Top the casserole with the remaining cheese, return it to the oven, and continue to cook until the cheese is melted and bubbly, about 5 more minutes.
  • Cut into squares before serving.
  • House Seasoning: Mix ingredients together and store in an airtight container for up to 6 months.

PAULA DEEN'S BAKED SPAGHETTI



Paula Deen's Baked Spaghetti image

From a Paula Deen calendar. Fodor's Travel Guide called this "The Best Baked Spaghetti in the South."

Provided by mailbelle

Categories     Spaghetti

Time 2h

Yield 8-10 serving(s)

Number Of Ingredients 20

1 1/2 lbs ground chuck
1 green bell pepper, diced
1 onion, diced
2 garlic cloves, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1/2 cup water
1/4 cup chopped fresh parsley
1 1/2 teaspoons italian seasoning
1 1/2 teaspoons house seasoning (see recipe below)
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
2 small bay leaves
8 ounces angel hair pasta
8 ounces grated cheddar cheese
8 ounces grated mozzarella cheese
1 cup salt
1/4 cup ground black pepper
1/4 cup garlic powder

Steps:

  • In a large saucepan, cook ground chuck, bell pepper, onion, and garlic over medium heat, stirring until meat crumbles and is browned and vegetables are tender. Drain well.
  • In a Dutch oven, combine drained meat mixture, crushed tomatoes and next 9 ingredients (through bay leaves). Bring mixture to a boil, stirring occasionally; reduce heat, and simmer, uncovered, for 30 minutes, stirring occasionally. Remove and discard bay leaves.
  • Cook pasta according to package directions. Drain well and set aside.
  • Preheat oven to 350°. Lightly grease a 13x9x2-inch baking dish.
  • Spoon one third of the sauce mixture over the bottom of the prepared baking dish. Top with half of the pasta, then one third of the cheese. Repeat layers, ending with sauce and reserving remaining one third of the cheese.
  • Bake uncovered, 45 minutes. Top with remaining cheese, and bake 10 to 15 minutes, or until cheese is melted. Remove from oven, and let rest 10 minutes before cutting into squares to serve.

Nutrition Facts : Calories 591.5, Fat 31.4, SaturatedFat 15.7, Cholesterol 110.9, Sodium 15407.9, Carbohydrate 43.3, Fiber 6.1, Sugar 6.8, Protein 36.2

PAULA DEEN'S AMAZING CHICKEN CASSEROLE RECIPE - (4.6/5)



Paula Deen's Amazing Chicken Casserole Recipe - (4.6/5) image

Provided by JUDY2949

Number Of Ingredients 11

2 cups chicken, cooked, cut in small bite-sized pieces
4 cups pasta, cooked and drained (approximately 2 cups uncooked); penne, cavatappi, or rigatoni works well
3 tablespoons butter
1 small onion, finely chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup sour cream
1 cup milk
3 cups cheese, grated (cheddar, colby jack, Swiss, or a combination), with 1/2 cup reserved for sprinkling on top
1/2 teaspoon red pepper flakes
salt and black pepper to taste

Steps:

  • Preheat the oven to 350°F. Lightly grease the inside of a 9x13-inch baking dish. In a large skillet, melt the butter over medium heat and cook the onion and garlic until the onion is translucent, about 5 minutes, stirring occasionally. Add the flour and whisk together for about 1 minute, this will allow the flour to cook just a little before adding the other ingredients. Add the sour cream and milk, and continue whisking until the mixture has thickened. Remove from heat and add all but ½ cup of the cheese. Add the red pepper flakes, salt, and black pepper, cooked chicken, and cooked pasta. Stir together, then layer evenly in the bottom of the prepared baking dish. Sprinkle the remaining cheese evenly over the top of the casserole and bake for 30 minutes or until the cheese on top is melted and the sauce is bubbly. Remove the casserole and let it sit for about 15 minutes prior to serving.

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