HOMEMADE CHICKEN SPAGHETTI
This easy cheesy Chicken Spaghetti casserole combines tender chicken and spaghetti in a homemade cheese sauce!
Provided by Holly Nilsson
Categories Casserole Chicken Main Course Pasta
Time 1h
Number Of Ingredients 14
Steps:
- Preheat oven to 375°F. Cook spaghetti al dente. Drain well.
- Cook onion, garlic, and bell pepper in butter until tender. Add flour and seasonings. Cook for 1-2 minutes. Stir in broth and cream a little bit at a time until smooth. Cook until thick and bubbly.
- Remove from heat, add parmesan cheese and half the cheddar cheese. Mix until smooth and melted. Season with salt and pepper to taste.
- Combine spaghetti, chicken, cream sauce, and canned tomatoes. Mix well. Spread in a greased 9x13 dish.
- Top with remaining cheddar cheese and bake 25-30 minutes or until hot and bubbly.
Nutrition Facts : Calories 518 kcal, Carbohydrate 38 g, Protein 22 g, Fat 30 g, SaturatedFat 18 g, Cholesterol 95 mg, Sodium 606 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
CALIFORNIA CHICKEN AND SPAGHETTI
This one is from the University Women's Cookbook. When I made this I put the cheese on top of the pasta and the chicken on top the cheese. It took only 40 minutes in my oven to cook. I took the chicken and put that on a platter and mixed the spaghetti really good with the melted cheese. I thought this dish turned out pretty good! :)
Provided by sweetcakes
Categories One Dish Meal
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Dip chicken in milk; coat with biscuit mix.
- Heat 1/4 inch fat in heavy skillet; add chicken. Cook over medium heat until browned on both sides.
- Cook spaghetti according to package directions; drain.
- Combine spaghetti, tomatoes, sour cream, wine, mushrooms, onions, garlic, oregano, salt and pepper; mix well.
- Turn into shallow greased baking dish; top with chicken and cheese.
- Bake at 375* for 1 hour or until chicken is tender.
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).
CHICKEN SPAGHETTI
Provided by Food Network
Time 1h25m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Lightly grease a 9-by-13-inch baking dish. Line a baking sheet with foil.
- Cook the spaghetti according to the package instructions in a large pot of boiling salted water. Drain, rinse, and transfer the spaghetti to the baking dish.
- Meanwhile, turn on the broiler and place a rack 6 inches away from the heating element. Place the grape tomatoes and jalapenos on the prepared baking sheet, skin side up, along with the whole garlic cloves and onion. Broil, for 5 to 7 minutes, until the tomatoes, jalapenos, garlic, and onion are softened and have begun to blacken. Remove from the oven, and when cool enough to handle, dice the tomatoes, jalapenos, garlic, and onion.
- Turn the oven temperature down to 350 degrees F.
- To make the sauce for the spaghetti, in a saucepan, melt the butter over medium-low heat. Whisk in the flour until well combined and slightly browned, about 30 seconds. Slowly pour in the milk and cook, stirring, until the sauce thickens just a bit, 3 to 5 minutes. (You want it to coat the back of your spoon, but not be too thick, like custard. If it gets too thick, you can slowly add more milk, about a teaspoon at a time.)
- Once the sauce thickens, immediately turn off the heat and slowly stir in half of the cheeses, about 1/4 cup at a time, until melted and incorporated into the sauce. Stir in the diced vegetables, along with the cumin, cayenne, cilantro, and lime juice. Taste and adjust the seasonings, adding salt and black pepper to taste. Pour the sauce into the cooked spaghetti and then stir in the shredded cooked chicken. Cover the spaghetti with the remaining cheeses.
- Bake, uncovered, for 20 minutes, or until brown and bubbling. Garnish with cilantro before serving.
CHICKEN SPAGHETTI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 10
Steps:
- Place the chicken into a medium pot of water and bring to a rolling boil over medium-high heat. Boil for a few minutes, then turn to a medium-low heat and simmer for 30 to 45 minutes. Take the chicken out of the pot (leave the liquid for cooking the spaghetti) and let cool slightly. Pick out the meat to make 2 generous cups.
- Preheat the oven to 350 degrees F.
- Cook the spaghetti in the broth from the chicken until al dente. Do not overcook. Drain the spaghetti, reserving about 2 cups of the cooking liquid.
- Add the spaghetti to a large bowl and combine with the chicken, mushroom soup, 1 1/2 cups of the Cheddar, the green and red peppers, seasoned salt, cayenne, onions and salt and pepper to taste. Mix in 1 cup of the reserved liquid at first, adding an additional cup if needed.
- Place the mixture in a casserole pan and top with the remaining 1 cup Cheddar. Bake until bubbly, about 45 minutes. (If the cheese on top starts to get too cooked, cover the casserole with foil.)
COPYCAT KUNG PAO SPAGHETTI
We've cracked the code on a beloved California Pizza Kitchen dish: Now you can Kung Pao your spaghetti at home in just 30 minutes. Tender chunks of stir-fried chicken are tossed with pasta, toasted peanuts and a sweet-and-spicy sauce.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Bring a large pot of salted water to a boil. Cook the spaghetti according to the package instructions. Drain, then drizzle with 2 tablespoons canola oil and toss. Set aside.
- Meanwhile, whisk together the mirin and 2 tablespoons of the soy sauce in a large bowl. Add the chicken pieces and toss to coat.
- In a separate bowl, whisk together the chicken broth, chili sauce, sambal, vinegar, sesame oil, 2 teaspoons of the cornstarch and remaining 2 tablespoons soy sauce.
- Fill a large, heavy-bottomed skillet halfway with canola oil and heat over medium-high heat until shimmering but not smoking. Toss the chicken with the remaining 1/2 cup cornstarch until coated completely. Add the chicken to the hot oil in batches and cook until golden brown and cooked through, about 1 minute per side. Remove with a slotted spoon to a plate; cook the remaining chicken.
- Pour off all but 2 tablespoons of the oil and return the skillet to medium-high heat. Add the peanuts and cook until toasted to a dark brown, about 1 minute. Add the scallions, chiles and garlic and cook, stirring constantly, until lightly toasted, about 1 minute. Add the chicken broth mixture to the skillet and bring to a boil. Return the chicken to the skillet with the pasta and heat, tossing, until the pasta and chicken are fully coated and hot. Serve warm.
CALIFORNIA PASTA SALAD
As far as cold pasta salad recipes go, this is one of the best. Not only does it travel well to get-togethers such as picnics or tailgate parties, but people absolutely love it when it gets there. -Jeanette Krembas, Laguna Niguel, California
Provided by Taste of Home
Categories Lunch Side Dishes
Time 15m
Yield 15 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; Drain and rinse in cold water. Transfer to a large bowl. Add the vegetables and olives. , In a large bowl, whisk the dressing ingredients. Drizzle over spaghetti mixture; toss to coat. Cover and refrigerate overnight. Serve with a slotted spoon.
Nutrition Facts : Calories 257 calories, Fat 13g fat (2g saturated fat), Cholesterol 1mg cholesterol, Sodium 567mg sodium, Carbohydrate 30g carbohydrate (5g sugars, Fiber 2g fiber), Protein 6g protein.
CHICKEN SPAGHETTI
Simple but delicious meal! Serve with a salad and good crusty bread.
Provided by Kimber
Categories Main Dish Recipes Pasta Chicken
Time 1h50m
Yield 7
Number Of Ingredients 6
Steps:
- Preheat oven to 250 degrees F (120 degrees C).
- 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.
- Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 28.6 g, Cholesterol 52.8 mg, Fat 13.6 g, Fiber 1.4 g, Protein 21.4 g, SaturatedFat 6.3 g, Sodium 670.7 mg, Sugar 2.3 g
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