Rhondas Chicken Spaghetti Recipes

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RHONDA'S CHICKEN SPAGHETTI



Rhonda's Chicken Spaghetti image

This is a wonderfully pleasing, filling, pot luck that will have them raving for more! This recipe has a little spice too it, but there are loads of cheese, mushrooms, and black olives to make up for the slight heat in this dish. If you do not enjoy heat omit the Rotel and use regular diced tomatoes. It's worth it to put the Rotel in in my opinion it's not to hot. Overall this is a delicious dish that will have them debating every last ingredient and begging for the recipe. Enjoy!

Provided by HallieandColtonsMoma

Categories     Spaghetti

Time 30m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter
1 large green pepper, chopped
1 large onion, chopped
3 cups cooked chicken, chopped
2 (10 ounce) cans Rotel tomatoes & chilies (mild)
6 1/2 ounces sliced mushrooms, drained
1 (8 ounce) can English peas (optional)
1 (15 ounce) can chicken broth
1 (10 3/4 ounce) can cream of mushroom soup
1 3/8 ounces black olives, sliced & drained
1 teaspoon salt
1 teaspoon ground pepper
8 ounces cheddar cheese
1 lb spaghetti (broken into 2-inch pieces cooked & drained)

Steps:

  • Preheat oven to 350 degrees. Lightly grease 4 quart baking dish. In large dutch oven, melt butter over medium heat. Add pepper, onion, cook 5 mins or until tender. Stir in chicken, tomatoes, mushrooms, peas, broth, soup, olives, salt & pepper until combined. Fold cheese & stir til melted. Add pasta, tossing gently to combine. Spoon into prepared dish. Bake 30 minutes until hot & bubbly.

Nutrition Facts : Calories 393.6, Fat 19, SaturatedFat 10.1, Cholesterol 66.4, Sodium 896.4, Carbohydrate 34.9, Fiber 1.9, Sugar 2.4, Protein 20.7

CHICKEN SPAGHETTI III



Chicken Spaghetti III image

Shredded chicken and spaghetti stirred into a mixture of melted cheese, green onion, tomatoes, red and green chile peppers and creamy mushroom soup. A Classic Chicken Spaghetti with a little bite. This is a good last minute chicken recipe for a family, and my 2-year-old loves to eat this recipe with his fingers. Also, this dish freezes well. Serve with garlic bread, if desired.

Provided by bdld

Categories     Main Dish Recipes     Pasta     Chicken

Time 45m

Yield 6

Number Of Ingredients 6

1 (16 ounce) package spaghetti
1 (10.75 ounce) can condensed cream of mushroom soup
¾ pound processed cheese
1 (10 ounce) can diced tomatoes with green chile peppers
1 cup chopped green onion
4 1/2 breast, bone removeds skinless, boneless chicken breast halves - boiled, cut into bite size pieces

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.
  • Heat soup in a large saucepan over low heat. Add cheese and melt, stirring. When cheese is almost melted, stir in tomatoes with green chile peppers and green onion. Simmer over low heat for 2 to 3 minutes, stirring.
  • Add spaghetti and mix well, then stir in chicken. Heat through and serve.

Nutrition Facts : Calories 654.8 calories, Carbohydrate 66.5 g, Cholesterol 100.4 mg, Fat 23.9 g, Fiber 3.3 g, Protein 41.7 g, SaturatedFat 10.9 g, Sodium 1285.5 mg, Sugar 7.3 g

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