Best Best Chicken Spaghetti Youll Ever Eat Recipes

THE BEST CHICKEN SPAGHETTI

Steps:

• Preheat oven to 350f degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• Cook pasta according to package directions (remember, you are only using half a box of angel hair pasta here.) Once pasta is cooked, drain well.
• Place pasta back into the pot and add diced chicken, cream of chicken soups, salsa, sour cream, 1 cup of Mexican cheese blend and taco seasoning.
• Stir well to combine (this will take a few minutes.)
• Pour combined mixture into your prepared baking dish.
• Top with remaining cheese and a sprinkling of dried parsley.
• Cover with nonstick aluminum foil.
• Cook in the oven for about 25 minutes (until hot and bubbly.)

ULTIMATE CHICKEN SPAGHETTI

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.

BEST CHICKEN SPAGHETTI YOU'LL EVER EAT

Steps:

• 1. Boil chicken in a large pot (5 to 6 quart). Remove chicken and debone. Using the same pot, cook the spaghetti in the chicken broth (if you have a lot of broth, you can pour some off before cooking the chicken and reserve for later use if needed). Once the spaghetti has cooked, turn heat to low. Do not drain the noodles. The broth is the base for your spaghetti.
• 2. Cook the onion and bell pepper in the margarine until tender; add to the spaghetti and broth, then add the Rotel and Velveeta. Cook over low heat until cheese melts, stirring as needed to prevent sticking. Add the chicken. If the spaghetti mixture appears too thick, add some of the reserved broth.
• 3. Pour the spaghetti mixture into a large baking dish, at least a 9x13 (may have extra, as this makes a lot). Bake at 350 until the spaghetti is bubbly around the edges.
• 4. Makes a large amount of spaghetti. Excess or leftovers can be frozen for later.