CHICKEN SPAGHETTI CASSEROLE RECIPE
This Chicken Spaghetti Casserole can transport you back to days when mama was cooking in the kitchen.
Provided by Southern Living Editors
Categories Casserole
Time 2h35m
Yield Serves 8
Number Of Ingredients 16
Steps:
- Place first 3 ingredients and water to cover in a large Dutch oven. Bring to a boil over high heat. Cover and reduce heat to medium-low. Simmer 1 hour or until tender. Remove chicken, reserving broth in Dutch oven. Cool chicken completely (about 20 minutes). Discard bay leaf. Skin and bone chicken, and cut meat into pieces.
- Preheat oven to 350°F. Remove and reserve ¼ cup chicken broth. Bring remaining broth in Dutch oven to a boil over high heat. Break spaghetti into thirds, and cook in broth 12 to 15 minutes or until tender; drain well, discarding broth. Return spaghetti to Dutch oven.
- Melt butter in a large skillet over medium-high heat. Add onion and next 3 ingredients, and sauté 5 minutes or until tender; add to spaghetti. Stir together soup and ¼ cup reserved broth; stir into spaghetti mixture. Stir in chicken, tomatoes, and next 3 ingredients. Add salt to taste. Spoon mixture into a lightly greased (with cooking spray) 13- x 9-inch baking dish. Top with cheese.
- Bake at 350°F for 15 to 20 minutes or until cheese melts.
SOUTHWESTERN SPAGHETTI CASSEROLE
A close friend made this Mexican-Italian bake for me almost 20 years ago, and I've prepared it regularly ever since. It comes together in a snap because it relies largely on convenient ingredients I keep on hand. We like it with a loaf of crusty bread. -Rose Turner Minnick, Christiansburg, Virginia
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink, breaking it into crumbles; drain. , Stir in the taco seasoning, spaghetti sauce, mushrooms and olives. Drain spaghetti; stir into the beef mixture., Transfer to a greased 13x9-in. or 3-qt. baking dish; sprinkle with cheese. Bake, uncovered, at 350° until heated through, 25-30 minutes. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce. Freeze option: Cool unbaked casserole; cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Bake casserole as directed, increasing time as necessary until heated through and a thermometer inserted in center reads 165°. Serve with lettuce, tomatoes, sour cream, salsa and picante sauce.
Nutrition Facts : Calories 591 calories, Fat 27g fat (11g saturated fat), Cholesterol 114mg cholesterol, Sodium 1130mg sodium, Carbohydrate 48g carbohydrate (9g sugars, Fiber 4g fiber), Protein 38g protein.
CHICKEN SPAGHETTI
With spaghetti and mushroom sauce, and light and dark meat chicken with bell peppers, Ree Drummond's casserole is like two meals in one. Cooking the spaghetti in the same liquid as the chicken infuses it with flavor, and the Cheddar thickens the sauce so it coats each piece of meat.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F.
- Bring a large pot of water to a boil. Add the chicken pieces to the boiling water and boil for a few minutes, then return the heat to medium-low and simmer, 30 to 45 minutes.
- Remove the chicken and 2 cups of the chicken cooking broth from the pot. When the chicken is cool, remove the skin and pick out the meat (a mix of dark and white) to make 2 generous cups.
- Cook the spaghetti in the same chicken cooking broth until al dente. Do not overcook. When the spaghetti is cooked, combine with the chicken, mushroom soup, 1 1/2 cups cheese, the green peppers, red peppers, onions, seasoned salt, cayenne, and sprinkle with salt and pepper. Stir in 1 cup of the reserved chicken cooking broth, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup cheese. Cover and freeze up to 6 months, cover and refrigerate up to 2 days or bake immediately until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover with foil).
SOUTHWEST SPAGHETTI SQUASH CASSEROLE
Spaghetti with a twist! Great way to get all your veggies in one meal and enjoy them, too!
Provided by HoneeBee
Categories Fruits and Vegetables Vegetables Squash Winter Squash Spaghetti Squash
Time 1h25m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray.
- Place spaghetti squash, cut-side down, on the baking sheet.
- Bake squash in the preheated oven until skin can easily be pierced with a fork and insides are tender, 30 to 40 minutes. Remove from the oven (leave oven on) and allow to rest until cool enough to handle, about 10 minutes. Scrape out flesh with a fork and transfer to a large bowl; discard skins.
- Spray a 1 1/2 quart casserole dish with cooking spray.
- Add undrained tomatoes, black beans, 1/2 cup Monterey Jack cheese, cilantro, cumin, garlic salt, and pepper to the spaghetti squash; stir well to combine. Spoon into the prepared dish and sprinkle with remaining Monterey Jack cheese.
- Bake, uncovered, until heated through, 30 to 35 minutes. Serve immediately.
Nutrition Facts : Calories 247.2 calories, Carbohydrate 38.3 g, Cholesterol 15.1 mg, Fat 6.4 g, Fiber 8.6 g, Protein 14.1 g, SaturatedFat 3 g, Sodium 1170.7 mg
MAKE-AHEAD CHEESY SOUTHWEST CHICKEN AND PASTA CASSEROLE
Plan ahead and put this party-ready casserole in the freezer for your next big get-together! Once it's thawed, top with tortilla chips, and bake for a cheesy-crunchy crowd pleaser that packs tons of flavor and just the right amount of heat.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h25m
Yield 10
Number Of Ingredients 18
Steps:
- Heat oven to 350°F. Spray bottom and sides of 13x9-inch (3-quart) glass baking dish with cooking spray.
- In 4-quart saucepan, melt butter over medium heat. Stir in onion, bell pepper, poblano and jalapeño chiles; cook about 6 minutes or until vegetables are softened. Stir in flour and taco seasoning mix; cook and stir 1 minute. Gradually beat in broth with whisk. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; stir in cream cheese and Cheddar cheese.
- Meanwhile, cook pasta as directed on package for minimum cook time. Drain; stir pasta into sauce with chicken, frozen corn and black beans. Pour pasta mixture into baking dish, and pour enchilada sauce over top.
- Bake 15 minutes. Remove from oven, and sprinkle with tortilla chips. Bake 15 to 20 minutes or until heated through and sauce is bubbling around edges. Let stand 15 minutes before serving. Garnish with cilantro and red onion just before serving.
- To freeze: Line 13x9-inch (3-quart) glass baking dish with foil, making sure foil is as smooth as possible, as wrinkled foil may get stuck in sauce during freezing process. Leave enough overhang to lift casserole out of dish. Spray foil with cooking spray. Cover and refrigerate sauce 30 to 40 minutes before assembling casserole. Mix sauce with cooked pasta, chicken, frozen corn and beans; spread in lined baking dish (do not add enchilada sauce); cover tightly with another layer of foil. Freeze unbaked casserole about 8 hours or until completely frozen. Transfer frozen casserole to labeled 2-gallon resealable freezer plastic bag. Remove air; seal and freeze up to three months. To bake: Remove foil, and transfer to 13x9-inch (3-quart) glass baking dish sprayed with cooking spray. Cover and thaw in refrigerator until completely thawed, at least 48 hours. Heat oven to 350°F. Remove cover, and top with enchilada sauce. Bake 20 minutes; top with crushed tortilla chips. Bake 25 to 30 minutes or until heated through and bubbly around edges (165°F in center). Let stand 15 minutes. Top with cilantro and red onion just before serving.
Nutrition Facts : Calories 490, Carbohydrate 61 g, Cholesterol 55 mg, Fat 2 1/2, Fiber 7 g, Protein 21 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 5 g, TransFat 0 g
CHICKEN SPAGHETTI CASSEROLE I
For some reason or another, this seems to be a favorite of the men in my family.
Provided by Marty
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 6
Number Of Ingredients 9
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.
Nutrition Facts : Calories 466.2 calories, Carbohydrate 34 g, Cholesterol 99 mg, Fat 18.6 g, Fiber 1.7 g, Protein 37.1 g, SaturatedFat 9.5 g, Sodium 618.2 mg, Sugar 3 g
EASY SOUTHWEST CHICKEN CASSEROLE BAKE RECIPE
An easy dinner that your whole family love! You probably have all the ingredients that you need to make it right now!
Provided by Camille Beckstrand
Categories Main Course
Time 1h5m
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees. Spray a 13 x 9 inch pan with non-stick cooking spray.
- In the prepared pan, layer half of the chicken, enchilada sauce, sour cream, tortillas, chilis, tomatoes and cheese. Repeat layers with remaining ingredients.
- Cover pan with aluminum foil and bake for 35-40 minutes. Remove foil and bake for 10 more minutes or until it starts to bubble.
- Let stand for 10 minutes before serving. Top with additional tomatoes and diced avocado.
Nutrition Facts : Calories 434 kcal, Carbohydrate 23 g, Protein 20 g, Fat 30 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 84 mg, Sodium 875 mg, Fiber 5 g, Sugar 6 g, ServingSize 1 serving
SOUTHWEST CHICKEN ALFREDO PASTA BAKE RECIPE BY TASTY
Here's what you need: fusilli pasta, corn, black beans, cooked chicken, alfredo sauce, taco seasoning, monterey jack cheese, cheddar cheese, fresh cilantro
Provided by Claire Nolan
Categories Dinner
Yield 8 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 350˚F (180˚C)
- Cook the fusilli pasta according to box instructions. This will make about 4½ cups (900g) of cooked pasta.
- In a large bowl, mix together cooked pasta, corn, black beans, cooked chicken, alfredo sauce, and taco seasoning.
- Pour into a 9x13-inch (23x33 cm) baking pan and spread evenly around the pan.
- Sprinkle Monterey Jack and cheddar cheese over the top and cover with foil.
- Bake for 35 minutes, uncovering after 20 minutes to allow the cheese to brown.
- Garnish with cilantro.
- Enjoy!
Nutrition Facts : Calories 486 calories, Carbohydrate 34 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, Sugar 3 grams
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