Shredded Chicken Spaghetti Casserole Recipes

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to the package directions. Drain and set aside.
• In the same large pot warm oil over medium/low heat. Sauté diced onions for 2-3 minutes then add garlic to sauté for 30 seconds. Next, add in your drained Rotel and cream cheese. Stirring constantly until your cream cheese is melted.
• To the same pot add chicken broth, half and half, cooked and shredded chicken, cumin, salt, and pepper. Mix together well and bring to a simmer.
• Add in cooked spaghetti and 1 cup of shredded cheese to your pot. Mix until well combined and then add to a casserole dish prepared with nonstick cooking spray.
• Preheat oven to 350 degrees. Top casserole with remaining 1/2 cup cheese and place in the oven. for 20-25 minutes or until cheese is melted and casserole is warm throughout.

HEARTY CHICKEN SPAGHETTI CASSEROLE

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a large bowl, combine the chicken, soup, milk, onion, 1/2 cup cheddar cheese, 1/2 cup Swiss cheese, mushrooms, peppers, mayonnaise, steak seasoning and basil., Drain spaghetti. Add to chicken mixture; toss to coat. Transfer to a greased 13x9-in. baking dish. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheeses. Bake until heated through and cheese is melted, 5-10 minutes longer., Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake as directed, increasing time as needed to heat through.

CHICKEN SPAGHETTI CASSEROLE I

Steps:

• Put uncooked spaghetti in a large pot of salted boiling water. Let simmer, stirring occasionally, for 8 to 10 minutes or until pasta is al dente. Drain.
• Preheat oven to 350 degrees F (175 degrees C).
• In a large bowl combine the chicken, cooked spaghetti, pimento, bell pepper, onion, soup, wine and 1 cup of the cheese. Season with salt and pepper to taste and mix all together. Spread mixture into a 9x13 inch baking dish and bake in the preheated oven for 30 minutes. Sprinkle remaining cup of cheese on top and bake for another 15 minutes.

SPAGHETTI SQUASH CASSEROLE WITH CHICKEN

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Drizzle cut sides of spaghetti squash with 1 tablespoon olive oil and season with salt and pepper. Place on a sheet pan with the cut sides down.
• Roast in the preheated oven until a fork easily penetrates the skin, about 30 minutes. Remove from the oven and set aside until cool enough to handle. Shred flesh with a fork until it resembles spaghetti noodles; transfer to a colander to drain for 20 minutes. Lower oven temperature to 350 degrees F (175 degrees C).
• While squash is draining, heat remaining olive oil in a skillet over medium heat. Add onion; cook and stir for 2 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add ground chicken and season with salt and pepper. Cook until chicken is browned and crumbly with no pink remaining, 5 to 7 minutes. Remove from the heat and stir in spaghetti sauce.
• Transfer drained squash to a 9x13-inch casserole dish. Add sauce mixture, spinach, 1/2 of the mozzarella cheese and 1/2 of the Parmesan cheese; toss to combine. Sprinkle remaining cheeses over the top.
• Bake in the preheated oven until casserole is bubbling and cheeses have melted, about 20 minutes.

CHICKEN SPAGHETTI CASSEROLE

Steps:

• Combine soups, cheese whiz, broth and milk in large microwave safe bowl. Mix and heat on high for 3 minutes, or til cheese melts. Stir then add noodles and chicken. Pour into greased 9 x 13 pan and top with grated cheese. Bake at 350 for 30 minutes or til set.