Rose Hill Chicken Spaghetti Recipes

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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

ULTIMATE CHICKEN SPAGHETTI



Ultimate Chicken Spaghetti image

Provided by Stacey Little | Southern Bite

Time 1h5m

Number Of Ingredients 9

2 pounds frozen boneless skinless chicken breasts
1 (16-ounce) package spaghetti
1 (10-ounce) can Ro*Tel Tomatoes
2 (10.5-ounce) cans cream of mushroom soup
1 (16-ounce) package Velveeta cheese
4 ounces cream cheese
1 teaspoon garlic powder
1 teaspoon onion powder
1 cup shredded sharp cheddar cheese

Steps:

  • Place the chicken in a large pot and just cover with water. Cook over medium-low heat until cooked through. Try not to boil the chicken as it can make it tough. Allow to cool enough to handle, then shred using two forks.
  • Preheat the oven to 350°F. Lightly grease a 13x9-inch baking dish with nonstick cooking spray.
  • Cook the pasta according to the package directions. Drain and set aside.
  • In a large pot, combine the Ro*tel with the juice, undiluted cream of mushroom soup, Velveeta cheese, and cream cheese. Heat over low heat, stirring constantly, until the cheeses have melted. Add the garlic powder and onion powder. Add the shredded chicken and cooked spaghetti. Mix well. Pour the mixture into the prepared dish and sprinkle with the shredded cheddar cheese.
  • Bake for 20 to 30 minutes or until heated through and the cheese has melted.

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